Student from the University of Manitoba's Quality Control in Foods course will be able to work on a project with your company or organization over the semester. They are able to describe the background and current requirement for quality control and quality management systems, explain what has led to the current quality management systems, outline the main requirements of a quality control systems.

In addition, they can recognize the requirements necessary to ensure safe, quality food, identify conditions for inactivation of important pathogens commonly found in foods, apply appropriate evaluation tools needed to produce a safe food. Evaluate sanitary practices and environmental factors (i.e., Aw, pH, temperature) that control growth and response of microorganisms, and identify food quality specifications Recognize the source and variability of raw food material and impact on food quality

Deliverables will depend on the company that the students will be working with