Food Quality Control
3 credits
Prerequisite(s): Food Analysis
This course provides an understanding of products characteristics and quality aspects in searching and testing, development and controlling the quality of food products. Knowledge of standard quality factors, quality control and quality control institution also will be discussed. The laboratory work includes quality assessment of different types of commercial products available in markets (rice, instant noodle, canned foods, etc).


Food Packaging and Storage Technology
4 credits
Prerequisite(s): Biology, Food Microbiology, Food Analysis
This course is a comprehension of the use of packaging for various types of food products. and principles of food storage (cereal, fruit and vegetables, seafood products, meat & poultry, processed food) and warehousing in the post-harvest chain, controlling physical factors, biological factors and environmental factors. The course covers glass container, plastic container, paper/cardboard container and wood container production; standard testing of packaging materials, aseptic packaging; edible packaging and determination of shelf life. Methods for determination of losses during storage as well as shelf-life determination will also be discussed. The laboratory work includes the application of food storage (fruit and vegetable storage,  poultry products storage, cereal storage), the relationship between insects and cereal deterioration as well as post harvest behavior of fruit and vegetables such as the relationship between respiration and shelf life.