Students will
be able to analyze problems from different points of view and organize written materials in a logical sequence to change readers’ comprehension
be able to apply theoretical concepts to practical problem solving and to industry
be able to generate many potential solutions to a given problem
be able to plan and deliver oral presentations effectively
be able to the importance of food processing system design to decrease health risks for the consumers.
gain knowledge on importance of Good Manufacturing Practices (GMPs) implementation of Hazard Analysis and Critical Control Points (HACCP) on the health of consumers.
gain knowledge onmicroorganisms are one of the most important tasks for food safety.
gain knowledge on varieties of cleaning compounds and disinfectants to control different microorganisms.
be able to provide hygiene and food plant sanitation.