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
 
09/06/2016 - 12/14/2016
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

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