Quality Control of Agroindustrial Products

Credits: 4

Responsible: Prof. PhD. Mariana Altenhofen da Silva

Summary: History and importance of quality control in raw materials and food products. Definition of quality and quality control. Organization and assignments of quality control in raw materials and biotechnological products, such as food and beverages. Quality norms and standards. Hygiene notions and good manufacturing practices. Quality tools and HACCP. Physical-chemical, microbiological, sensory and statistical control of quality.