NFSC431
Food Quality Control
Definition and organization of the quality control function in the food industry; preparation of specifications; statistical methods for acceptance sampling; in-plant and processed product inspection. Instrumental and sensory methods for evaluating sensory quality, identity and wholesomeness and their integration into grades and standards of quality. Statistical Process Control (SPC).
Spring 2024
3 reviews
Average rating:
3.67
Spring 2023
3 reviews
Average rating:
3.67
Past Semesters
3 reviews
Average rating:
3.67