FDSCI 695 - Quality Assurance of Food Products

A comprehensive course covering all aspects of quality assurance practices in the food industry. Emphasis is placed on interrelations of food chemistry, microbiology, sanitation, processing, and laws and regulations.

Credits: (3)

Note:
Three hours lec. a week.

Requisites:
Pr: One course in microbiology.

When Offered:
Fall