| 1 |
Presentation of the chapter and determining the role of the quality manager in the food industry |
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| 2 |
Basic Concepts in Quality Management |
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| 3 |
Performing a practical project on product quality management |
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| 4 |
Quality Definitions and Quality Control and Review the History of Quality Control Management |
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| 5 |
Principles of quality product production and factors affecting quality dispersal |
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| 6 |
Performing a practical project on product quality management |
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| 7 |
Performing a practical project on product quality management |
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| 8 |
Classifying Effective Factors on Food Quality |
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| 9 |
Performing a practical project on product quality management |
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| 10 |
Chemical and biological agents affecting quality |
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| 11 |
Physical factors affecting quality |
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| 12 |
Performing a practical project on product quality management |
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| 13 |
Sensory factors affecting quality |
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| 14 |
Sensory factors affecting quality |
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| 15 |
The main stages in food quality control |
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| 16 |
Use statistics in quality control |
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| 17 |
Methods of data collection and analysis |
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| 18 |
Possible distributions |
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| 19 |
Possible distributions |
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| 20 |
Control charts |
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| 21 |
Control charts |
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| 22 |
Control charts |
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| 23 |
Provide practical unit projects |
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| 24 |
Provide practical unit projects |
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| 25 |
Provide practical unit projects |
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| 26 |
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