Food Quality Control and Sensory Evaluation FSN 456

The main purpose of this course is to provide students with sound knowledge regarding quality management; and to increase their understanding of and appreciation for quality. However, this course aims to enable student to realize the concept of the contemporary Quality Management System. Importantly, the course emphasizes on designing food quality control plan and conducting QC activities (i.e. inspection, lab work, and statistics). The purpose of such emphases is to qualify our students to effectively contribute in any food quality control system in food industry