FBM 625 Food Composition & Analysis Management
This course covers the managerial principles of analytical procedures and techniques used in food manufacturing quality control. Topics include physical testing, chemical testing, and sensory analysis used to quantitatively and qualitatively evaluate the physico-chemical properties of foods. The course is designed to give the student a solid understanding of the analysis involved in the food testing and a general understanding of the full scope of quality assurance operations.
Prerequisite
FSI101, FSI330