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Fall 2017
Jul 05, 2020
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FOOD 4200 - Quality Control in Foods
Fundamentals of quality control and their industrial application through physical, chemical, microbiological, statistical and sensory methods will be studied. Statistical process control (SPC) will be mainly covered; required background knowledge of statistics will be reviewed briefly. Prerequisite: FOOD 3010.
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3.0 Credit hours

Agricultural & Food Sciences

Food & Human Nutrititional Sci Department

Restrictions:
Must be enrolled in one of the following Colleges:     
      Faculty of Science
      Faculty of Human Ecology
      College of Medicine
      Faculty of Management
      Faculty of Agric.and Food Sci.
      Faculty of Architecture
      Faculty of Social Work
      College of Nursing
      School of Art
      Faculty of Graduate Studies
      Faculty of Music
      Faculty of Kines & Rec Mgmt
      Extended Education
      Faculty of Env, Earth, & Res
      Faculty of Health Sciences
      Faculty of Arts
Must be enrolled in one of the following Campuses:     
      Main (Fort Garry & Bannatyne)

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