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FESQ01 Food and Edible Fundamentals of Quality Assurance

This course emphasis on the concept of Quality Assurance, Quality Control, and Quality Systems in Food Industry. The student will have a theoretical understanding of continuous improvement, total quality management (TQM) and different theories of quality. Various aspects of food/edible facilities audit and inspection, supply quality program, product quality audit, shelf life, and sampling will be reviewed.

This course emphasis on the concept, applications, and implementing of Quality Control Systems in Food Industry. The student will have a theoretical understanding of statistical quality control, concept, and design of food/edible sensory evaluation experiments (subjective evaluation). Various aspects of food/edible quality manual, and developing of various required recording forms will be reviewed

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Toronto Campus

885 Sheppard Avenue West Toronto, Ontario M3H 2T4, Canada

Hours of Operation

Mon-Fri 8:30am - 5:00pm Sat - by appointment only
Telephone: 416-502-2277 Toll Free: 1-855-502-2288 Email: info@aaps.ca
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