FSCN4131

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FSCN 4131 - Food Quality (3 Cr.)

Food Science & Nutrition (11026) TCOA - College of Food, Agricultural and Natural Resource Sciences

Course description

This course is designed to give students an overview of the management systems, statistical procedures, and regulatory requirements involved with producing quality food and ingredients. The course material includes risk assessment and management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, and food and drug laws. The course is intended primarily for upper-division undergraduates majoring in food science.

prereq: jr or sr

Minimum credits

3

Maximum credits

3

Is this course repeatable?

No

Grading basis

OPT - Student Option

Lecture

Requirements

000226

Fulfills the writing intensive requirement?

No

Typically offered term(s)

Every Fall