ABAS 4830 - Food Quality Control

Institution:

Middle Tennessee State University

Subject:

Description:

Three credits. 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.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.mtsu.edu

Phone Number:

(615) 898-2300

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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