Factors affecting quality in manufacturing and processing of foods and principles of quality control and quality assurance. Sampling plans and statistical methods. Applications of physical, chemical, biological and microbiological tests in quality control. Quality systems and standards. Prerequisite(s): FOOD 2002, FOOD 2003, and third or fourth year standing. Also offered at the graduate level, with different requirements, as FOOD 5104, for which additional credit is precluded. Lectures three hours a week.
Factors affecting quality in manufacturing and processing of foods and principles of quality control and quality assurance. Sampling plans and statistical methods. Applications of physical, chemical, biological and microbiological tests in quality control. Quality systems and standards. Prerequisite(s): FOOD 2002, FOOD 2003, and third or fourth year standing. Also offered at the graduate level, with different requirements, as FOOD 5104, for which additional credit is precluded. Lectures three hours a week.
