FSCN 4131: Food Quality

3 Credits

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

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All Instructors

B+ Average (3.344)Most Common: A- (30%)

This total also includes data from semesters with unknown instructors.

239 students
SNWFDCBA
  • 3.71

    /5

    Recommend
  • 4.52

    /5

    Effort
  • 4.10

    /5

    Understanding
  • 3.63

    /5

    Interesting
  • 4.17

    /5

    Activities


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