FSC 120 - Quality Assurance in the Food and Dairy Industries

Prerequisite: FSC 178, FSC 1, CHEM 1A or CHEM 3A, MATH 11 or AGBS 71, or permission of instructor
Physical, chemical, and microbiological methods for determining quality in food and dairy processing. Total Quality Management (TQM) and Statistical Quality Control (SQC) principles utilized. Food product standards and Hazard Analysis Critical Control Points (HACCP) guidelines and applications. Computer applications.

Weekly Lecture Hours: 2
Weekly Lab/Activity Hours: 3
Additional Activity: field trips
Units: 3

Course Typically Offered: Spring