Â鶹AV

Vue d'ensemble

Science des aliments : The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations.

Trimestres : Hiver 2016

Chargés de cours : Alli, Inteaz (Winter)

• Winter

• 3 lectures

• Prerequisite: AEMA 310 or permission of instructor

• Restriction: Not open to students who have taken FDSC 425