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FDSC 525 Food Quality Assurance (3 credits)

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Offered by: Food Science&Agr.Chemistry (Agricultural & Environmental Sciences)

Overview

Food Science : The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations.

Terms: Winter 2020

Instructors: Michaud, Martin (Winter)

  • Winter

  • 3 lectures

  • Prerequisite: AEMA 310 or permission of instructor

  • Restriction: Not open to students who have taken FDSC 425

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