Vue d'ensemble
Science des aliments : The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations.
Terms: Hiver 2025
Instructors: There are no professors associated with this course for the 2024-2025 academic year.
