Class Format: Classroom instruction
Catalog Description: Principles of Quality Control System
design in a food plant with emphasis on total quality management. Reviwe
of the statistical background of quality control as applied to food
quality attributes. Quality control charts, sampling techniques and
acceptance sampling plans as applied to foods and beverages.
introduce basic concepts of quality control and quality assurance.
an overview of quality control and quality assurance in Food Industry.
learn some statistical quality control tools with applications in Food
cover up-to-date national and international food standards and food
Kramer, A. and B.A.
Twigg. (1970). Quality Control for the Food Industry.
Westport, Connecticut: AVI.
(1999). Food Color and Appearance.
Gaithersburg, Maryland: Aspen.
Bourne, M.C. (2002).
Food Texture and Viscosity: Concept and Measurement.
San Diego, California: Academic.
Goetsch, D. L. and
S. Davis. (2002).
Quality Management: Introduction to Total Quality Management for
Production, Processing, and Services. Place: Prentice Hall Publisher.
containing food quality control articles:
of Food Quality and Preference
of Food Quality
of Food Science
of Sensory Studies
of Texture Studies
Internation Journal of Dairy Technology
of Dairy Research
of Agriculture and Food Chemistry
midterm exam 30%
of a research article 20%
work and presentation 20%
Topics for Fall Semester
Review of statistics relevant to QA/QC
Control charts, sampling and sampling plans
Quality factors in foods
Food color and appearance
Viscosity and consistency
Flavor of foods
Quality assurance systems
Quality management system in food industry
lectures are subject to change.