描述
影响食品制造与加工质量的因素以及质量控制与质量保证原理。抽样方案与统计方法。物理、化学、生物和微生物测试在质量控制中的应用。质量体系与标准。
先修课程
- 先决条件：FOOD 2002、FOOD 2003，且为三或四年级学籍。
条件与方式
- 先决条件：FOOD 2002、FOOD 2003，且为三或四年级学籍。
- 亦以研究生层次提供，要求不同，课程编号为 FOOD 5104，二者学分相互排斥。
- 每周讲课三小时。
原文参考文本
Factors affecting quality in manufacturing and processing of foods and principles of quality control and quality assurance. Sampling plans and statistical methods. Applications of physical, chemical, biological and microbiological tests in quality control. Quality systems and standards.
- Prerequisite(s): FOOD 2002 , FOOD 2003 , and third or fourth year standing.
- Also offered at the graduate level, with different requirements, as FOOD 5104 , for which additional credit is precluded.
- Lectures three hours a week.
来源与参考
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来源参考 : https://calendar.carleton.ca/undergrad/courses/FOOD/