Regulatory and Quality Standards (FSC 200)
Term: 2020 - 2021 Academic Year Spring
Schedule
Mon, 1:00 PM - 2:50 PM (1/23/2021 - 5/20/2021) Location: MAIN NDH 352
Description
Introduction to the science and the technology of food manufacture. Course covers the basic chemical, physical and microbiological properties of food and manipulation of these properties in the manufacture of food products. Students will earn the PCQI certification and HACCP training. Fee.