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 2010
Instructors: Alli, Inteaz (Winter)
- Winter
- 3 lectures
- Prerequisite: AEMA 310