Dec 06, 2025  
2025-2026 Graduate Catalog 
    
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2025-2026 Graduate Catalog
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FDSCI 728 - Physical Methods of Food Analysis

Credits 2

Principles of physical methods of food analysis including techniques related to water activity, water content, color, soft materials, gel networks, interfacial phenomena and colloidal structure, texture, rheology, and vibrational spectroscopy.

Note
One hour recitation, and three hours lab a week. Meets during second half of semester.

Repeat for Credit
N

Requisites
Recommended Foundation Course: FDSCI 501.

Typically Offered
Fall


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