Designing and implementing food quality and process control
programs. Monitoring and controlling process specifications and
capabilities. Developing food attribute and variable control
charts.
Additional Requirements for Graduate Students: Required to submit research report on current quality control topic; required to answer additional questions on exams.
Athena Title
Food Quality Control
Prerequisite
[FDST 3000 and (BIOS 2010 or BIOS 2010E or STAT 2000 or STAT 2000E or STAT 2100H)] or permission of department
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Student Learning Outcomes
Students will review the basic statistics necessary for application work in statistical quality control.
Students will study graphical methods of collecting and interpreting quality control data.
Students will develop an understanding of probability distributions and their relationship to control charts.
Students will learn how to develop and analyze control charts for measurement and attribute data using mathematical formulae and computer software programs.
Students will study the differences between process control and process capability.
Students will study the concept of acceptance sampling, and to learn how to select appropriate sampling plans for attribute measurements.
Topical Outline
Overview of Quality Control: Identifying Quality; Managing/Improving Quality; Integrating Statistics into Food Quality Management
Basic Statistics Review: Measures of Central Tendency; Measures of Dispersion; Types of Variation; Normal Distributions and Probability
Variable Control Charts: Average - Range Charts; Average - Standard Deviation Charts; Individual - Moving Range Charts; Process Capability and Specification Limits
Attribute Control Charts: Binomial and Poisson Discrete Distributions and Probability; p, np Charts; c, u Charts
