Subject: Food and Bioproduct Sciences
Credit units: 3
Offered: Term 2 only
Weekly hours: 3 Lecture hours
College: Agriculture and Bioresources
Department: Food and Bioproduct Sciences

Principles of quality assurance as applied to the food industry. Theory and in-class workshops examine food regulations, analytical methods, statistical quality control, sanitation, and implementing and auditing the Hazard Analysis Critical Control Point (HACCP) and quality assurance systems.

Note: Offered in alternate years. Students with credit for FAMS 452 will not receive credit for FABS 452.
Note(s): This course is mutually exclusive with APMC 852.3. This course cannot be taken for credit after previously taking APMC 852.3.

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