May 30, 2024  
2019-20 Graduate Catalog 
    
2019-20 Graduate Catalog [ARCHIVED CATALOG]

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AGBS 5830 - Food Quality Control

3 credit hours
Prerequisites: PSCI 1030/1031 and BIOL 1030/1031 or approval of instructor. Quality control and sensory evaluation techniques utilized in food processing. Instrumental and physical methods of quality determination of raw and processed food products, hazard analysis and critical control point (HACCP), and quality philosophies employed in the industry. Sensory evaluation techniques and statistical analysis of evaluation results covered.


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