NFSC431

Food Quality Control

Reviews for this courseTestudo

Definition and organization of the quality control function in the food industry; preparation of specifications; statistical methods for acceptance sampling; in-plant and processed product inspection. Instrumental and sensory methods for evaluating sensory quality, identity and wholesomeness and their integration into grades and standards of quality. Statistical Process Control (SPC).

Spring 2026

Abani Pradhan

0 reviews
Average rating: N/A

Spring 2025

Abani Pradhan

0 reviews
Average rating: N/A

Past Semesters

Abani Pradhan

0 reviews
Average rating: N/A

Abani Pradhan

0 reviews
Average rating: N/A

Abani Pradhan

0 reviews
Average rating: N/A

During the Spring 2020 and Spring 2021 semesters, students could choose to take some of their courses pass-fail mid-semester which skews grade data aggregated across multiple semesters.

Average GPA of 3.46 between 190 students*

NFSC431 Grade Distribution+-05101520253035404550556065% of studentsABCDFWother
A-: 15.79%
A: 33.68%
A+: 13.16%
B-: 5.26%
B: 12.63%
B+: 11.05%
C-: 1.58%
C: 1.05%
C+: 2.63%
D: 0.53%
W: 2.63%
* "W"s are considered to be 0.0 quality points. "Other" grades are not factored into GPA calculation. Grade data not guaranteed to be correct.