Online Courses Handbook 2003

6835 (v.2) Food Quality Regulation and Control 582

Area:	School of Public Health
Contact Hours:	3.0
Credits:	25.0
Lecture:	1 x 3 Hours Weekly
Prerequisite(s):	302467 (v.2) Introduction to Microbiology 132 or any previous version
Food quality, its evaluation and control during food handling, processing and storage. Total quality control and total quality management. Good manufacturing practice critical control point (HACCP) concepts. Food legislation. Types and functions of food additives, regulations, evaluation. Toxicological aspects of food. Product development. Marketing and research and development in new product development.