FDSCI 628
Physical Methods of Food Analysis
Kansas State University · UGRD · Fall 2026
1 section
Catalog description
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.
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001
Availability not recently verifiedClass #kansas_2-3583Fall 2026UGRD- credits
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