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College of Agricultural Sciences
FST 375 – Food Safety and Quality Assurance (3)
Focuses on the total quality management for the food industry. Describes the role of quality assurance and quality control personnel as important functions within the food processing organizations. Establishes and assesses a food safety and quality system within a food processing organization based on the total quality management principles and risk-based thinking concept. Explains statistical process control tools and laboratory control concepts for food processing. This course may be subject to Enforced Prerequisites that restrict registration into the course. Check the offerings below for more information.
For more information, contact OSU Ecampus at 800-667-1465 (option 1) or ecampus.ess@oregonstate.edu.
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Term | CRN | Sec | Cr | P/N | Instructor | Type | Status | Cap | Avail | WL Cap | WL Avail |
---|---|---|---|---|---|---|---|---|---|---|---|
Sp23 | 58500 | 400 | 3 | Mohamed, H. | Online | Open | 40 | 37 | 0 | 0 | |
Registration Restrictions Recommended: FST 370 | |||||||||||
Class Notes: FST 370 recommended | |||||||||||
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus. (Note: An ONID account is required to view OSU's online directory.) |
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