FDSCI 728

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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Class #kansas_2-3597Fall 2026UGRD- credits

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