FOOD 4001

The various aspects and considerations of food safety will be discussed and contrasted with aesthetic, nutritional, convenience, economics quality attributes. An integrated understanding of the various regulatory and industry approaches to ensuring the safety and quality of food will highlight HACCP, TQM, ISO standards, SPQC as well as hygienic and sanitation practices. Emerging trends, both national and international, will be included in class discussions. An overview of approaches and consideration in product development will be included. Students will apply this knowledge by designing a QA program for a new food product.