ABSTRACT

The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted. These include Quality Systems (e.g., ISO 9000) and HACCP. Consequently, it has become essential for undergraduate Food Science and Food Technology students preparing for careers in the food industry to have s

chapter 1|26 pages

chapter one

chapter 2|14 pages

chapter two

chapter 3|46 pages

chapter three

chapter 4|34 pages

chapter four

chapter 5|22 pages

chapter five