FER 3190 - Food Safety and Quality Assurance (3) [WID]

When Offered: Fall
GEN ED: Junior Writing in the Discipline (WID)
This course provides students with a thorough knowledge of 1) monitoring safety and quality of fermented foods and beverages, 2) development of specifications, standards and safety critical control points, 3) systems to assure a high-quality and safe product, such as analytical methods, statistical process control and acceptance sampling, and 4) compliance with government laws and regulations. A basic understanding of these topics is essential to nearly all aspects of research, development and education related to processing, preservation, packaging, and distribution of fermented foods and beverages. This knowledge is expected by companies that employ the majority of Fermentation Sciences graduates, as these individuals will have the responsibility for assuring that the final product is safe for consumers, meets company standards and complies with all federal, state and local regulations.
Prerequisites: R_C 2001 and FER 1000; corequisite or prerequisite: FER 3120 or BIO 3308