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FST 109
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109
(3 units) SPRING QUARTER
COURSE OBJECTIVES: To introduce basic concepts of quality control and quality assurance, to give an overview of QC/QA in the food industry, to present some statistical quality control tools with applications in the food industry, and to cover up-to-date topics of QC/QA as they relate to food industry and government relations.
ENTRY LEVEL: The course is intended for upper division and graduate students, especially those headed for careers involving quality assurance in the food and allied industries or related governmental services.
PREREQUISITES: Statistics 13 or ASE 120.
COURSE FORMAT: Lectures and problem solving discussion sessions. Grading is based on one midterm examination, one final examination, and in-class quizzes.
TOPICAL OUTLINE:
- Review of statistics relevant to QA/QC
- Control Charts
- Sampling and Sampling Plans
- Quality Factors in Food
- Test Methods
- Process Capability/Process Control
- Design of Experiments
- Quality Control Programs
DATE PREPARED: April 20, 1998
INSTRUCTOR: K.L. McCarthy