Ryan A Walker - Overview

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FSC 342 - Food Safety and Hazard Analysis Critical Control Point Program

Sources of microbiological, chemical and physical hazards; minimizing microbial growth and survival; good manufacturing, cleaning and sanitation practices; Hazard Analysis Critical Control Point Programs in food processing and food service.

Average Grade - 3.207
Median Grade - 3.5
152 total students

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FSC 402 - Food Chemistry Laboratory

Chemical changes in food constituents which affect stability of food products and properties such as color, flavor and texture.

Average Grade - 3.750
Median Grade - 4.0
18 total students

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FSC 442 - Hazard Analysis Critical Control Point Training and Certification

Design and implementation of Hazard Analysis Critical Control Point (HACCP) programs for the food industry. Offered second half of semester.

Average Grade - 3.114
Median Grade - 3.5
22 total students

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FSC 470 - Integrated Approaches to Food Product Development

Food product development including obtaining, screening, and selecting ideas. Integration of food processing, chemistry, analysis, and microbiology for the design, production, and evaluation of a food product.

Average Grade - 3.650
Median Grade - 3.5
20 total students

Latest grades from Spring 2024

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