Using the knowledge gained throughout the entire program students will work with faculty as well as interested parties in the program to identify areas for improvement within the area of food safety and quality. The analysis and proposed changes to the design and/or practices will result in the creation of a written document and an oral presentation of the proposal.

Pre-requisites: Any 300 - level FSQ course and FSQ 226 - HACCP for Food Processors (1 semester hour) , or faculty consent for lab or industry working students.

Offered: Spring.

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