課程說明
影響食品製造與加工品質之因素，以及品質管制與品質保證原理。抽樣計畫與統計方法。物理、化學、生物與微生物檢測在品質管制中的應用。品質系統與標準。
先修條件
- 先修課程：FOOD 2002 ，FOOD 2003 ，且為三或四年級學生。
條件與方式
- 先修課程：FOOD 2002 ，FOOD 2003 ，且為三或四年級學生。
- 亦以研究所課程提供，但要求不同，列為 FOOD 5104，取得額外學分者不得重複修習。
- 每週授課三小時。
原文參考文本
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.
來源與參考
保留日期與來源以協助你核實資料。為便於閱讀提供譯文；官方來源為條件與要求的參照。
來源參考 : https://calendar.carleton.ca/undergrad/courses/FOOD/