FBM 625 Food Composition & Analysis Management
This course covers the managerial principles of analytical procedures and techniques used in food manufacturing quality control. Topics include physical testing, chemical testing, and sensory analysis used to quantitatively and qualitatively evaluate the physico-chemical properties of foods. The course is designed to give the student a solid understanding of the analysis involved in the food testing and a general understanding of the full scope of quality assurance operations.
Prerequisite
Completion of a nationally food safety program (ServSafe manager, HACCP, or FSMA) or enrollment in FSI 330: Food Safety and Hazard Analysis and completion of a general course in food science or enrollment in FSI 101: Fundamentals of Food Science.