Automne 2013 – Été 2014
Food Science : The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations.
Trimestres : Hiver 2014
Chargés de cours : Inteaz Alli (Hiver)