FPTC 150 Food Quality Management

Students will apply modern statistical methods for quality control and improvement of food processing objectives. The course is designed to expose the student to principles of statistical process control while providing a basis of application in a variety of situations and systems.

Credits

4 Credits

FPTC 150Food Quality Management

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Agriculture

II. Course Specification

Course Type

Program Requirement

Credit Hours Narrative

4 Credits

Semester Contact Hours Lecture

45

Semester Contact Hours Lab

30

Repeatable

N

III. Catalog Course Description

Students will apply modern statistical methods for quality control and improvement of food processing objectives. The course is designed to expose the student to principles of statistical process control while providing a basis of application in a variety of situations and systems.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

Identify the function and importance of quality control/assurance to food processing operations through class discussion and assessments. Apply statistical quality techniques for maintaining safety and quality in food materials and products. Discuss the basic principles of quality management programs and how they are applied in industrial settings. Using data from actual food plant scenarios analyze the data using statistical process control elements and determine a corrective action plan through class projects and assignments.

V. Topical Outline (Course Content)

VI. Delivery Methodologies

Required Assignments

Control Charts

Required Text

Statistical Process Control by John S. Oakland (ISBN 978-0750669627)

Specific Course Activity Assignment or Assessment Requirements

Control Charts