FSCN 4131 is also offered in Fall 2024
FSCN 4131 is also offered in Fall 2023
FSCN 4131 is also offered in Fall 2022
FSCN 4131 is also offered in Fall 2021
Fall 2016 | FSCN 4131 Section 001: Food Quality (18904)
- Instructor(s)
- Class Component:
- Lecture
- Credits:
- 3 Credits
- Grading Basis:
- Student Option
- Instructor Consent:
- No Special Consent Required
- Instruction Mode:
- In Person Term Based
- Meets With:
FSCN 5131 Section 001
- Times and Locations:
Regular Academic Session
Mon,
Wed,
Fri 01:55PM - 02:45PM
UMTC, St Paul
Ruttan Hall 143
- Also Offered:
- Course Catalog Description:
- 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
- Class Description:
- Management systems in processing and distribution of foods that ensure food quality, safety and compliance with food laws & regulations. Quality management, HACCP, regulations, audits, plant/equipment design for sanitation, specifications, recalls and control systems.
- Textbooks:
- https://bookstores.umn.edu/course-lookup/18904/1169
- Instructor Supplied Information Last Updated:
- 10 April 2009
ClassInfo Links - Fall 2016 Food Science and Nutrition Classes Taught by Tonya Schoenfuss, PhD