FSN F663—Statistical Quality Control and Sensory Evaluation
Details
Department: Food Science and Nutrition (FSN)
Course Number: FSN F663
Credits: 3.0
Grading Type: Letter
Prerequisites: FSN 661K or FSN 662K, STAT 200 or STAT 300, or
permission of instructor.
Description
Principles of quality control and assurace; quality control philosophy and development of quality control systems and their application in the seafood industry; procedures and test methods used to evaluate the sensory properties of seafood products; use and application of statistical methods in quality control and sensory analysis.
Offerings for Spring 2010
Section F01
CRN: 37158Semester: Spring 2010
Campus: Fairbanks
Start/End Date: January 12–May 10
| Days | Times | Room & Building | Instructor |
|---|---|---|---|
| MWF | 10:30 a.m.–11:30 a.m. | 214 O'Neill | Crapo, Charles [webpage] [e-mail] |
Section FK1
CRN: 35353Semester: Spring 2010
Campus: Kodiak
Start/End Date: January 12–May 10
| Days | Times | Room & Building | Instructor |
|---|---|---|---|
| MWF | 10:30 a.m.–11:30 a.m. | 219 FITC Owen | Crapo, Charles [webpage] [e-mail] |
« Return to the Spring 2010 schedule