FSCN4131
FSCN 4131 - Food Quality (3 Cr.)
Food Science & Nutrition (11026)
TCOA - College of Food, Agricultural and Natural Resource Sciences
FSCN 4131 - Food Quality (3 Cr.)
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
prereq: jr or sr
Minimum credits
3
Maximum credits
3
Is this course repeatable?
No
Grading basis
OPT - Student Option
Lecture
Requirements
000226
Typically offered term(s)
Every Fall