Food quality, its evaluation and control during food handling, processing and storage. The principles of sensory evaluation and its application in quality management and food product evaluation; sensory experimental design and analysis. Concepts of food quality management systems, product recall and public liability; legislation-food premises, food handling in the marketplace, institutions. -- Course Website
Prerequisites: 306154 (v.2)<br/> Food Chemistry 281<br/> <br/> or any previous version<br/> <br/> <br/><br/> <br/> AND<br/><br/> <br/> 306155 (v.2)<br/> Food Processing 282<br/> <br/> or any previous version
