This 5 day short course co-sponsored by the Snack Food Association (SFA), The Center for Innovative Food Technology (CIFT) and The Ohio State University (OSU), will provide an understanding of HOW snacks are manufactured, WHY quality is important, WHERE to emphasize quality control, WHAT instruments and methods can be used to measure quality, WHEN to make quality evaluations, and WHO should take responsibility for ensuring quality. The course combines classroom lectures from leading experts in the snack food industry with practical lab work in The Ohio State University’s Pilot Plant Laboratory.
The short course is designed for snack manufacturing personnel, including:
- Line production personnel and supervisors
- Quality assurance personnel
- Production management
- Suppliers researching the needs and production methods of their customers
Video impression of the Total Quality Management Course organized in 2005
