Course Description
This course provides an overview of the principles of quality management, assurance and control in the food and bioprocessing industries. The objectives are for students to be able to identify government regulations, private industry standards, and customer expectations that are relevant to food and bioprocessing, apply root cause analysis methodologies, apply and evaluate control charts for monitoring process control for variables and attributes, conduct process capability analyses, apply statistical hypothesis testing, and design producer and/or customer-centered sampling plans. Lab activities alternate between guest speakers from industry and exercises in which students develop their abilities to apply computer programs to solve quality problems. Note: students may not earn credit for taking both FS 416 and FS 516.
DE Program
Food Safety and Quality Management Certificate
SPRG 2020
Instructors
Classes Start:
January 6, 2020
Classes End:
April 23, 2020
Distance Education:
Yes
Class Type:
Lecture
Credits:
3.00
Delivery Method:
Internet
Restrictions:
Restriction: FS, Bioprocessing, PSC, ANS, and NT students. Others may enroll with permission from the instructor. Section 601 is restricted to true distance education students (not regular term students). Non Degree Studies Students Only (NDS program)
