CULN 231 Laboratory: Shelf Life Testing

Word document
Date:
2016
Primary Material Type:
Workshop and Training Material
Institution:
Kapiolani Community College
Funding Source:
TAACCCT Round 3
Subjects:
Food Innovation, Product Development, Shelf life testing, Laboratory

Industry / Occupation

Industry Partner:
Kapiolani Community College
Industry Sector:
Manufacturing -- Food Manufacturing (311)
Occupation:
Life, Physical, and Social Science Occupations -- Agricultural and Food Scientists (19-1010)

Education / Instructional Information

Instructional Program:
Personal and Culinary Services (12)
Credit Type:
  • Credit
Credential Type:
  • Associate Degree
Educational Level of Materials:
  • 2nd Year Community College or equivalent
Time Required:
N/A
Language:
English (United States)
Interactivity Type:
Mix of Active and Presentation.
Quality of Subject Matter was assured by:
  • Other
Quality of Online/Hybrid Course Design assured by:
  • None
Course Note:
Food Innovation

Accessibility

Accessibility Features:
  • Text Access - Text to Speech
  • Text Adjust - Compatible
  • Text Adjustment - Adjust Font and Colors
  • Reading Layout - Reflow the Text
  • Reading Layout - Page numbers match printed material
  • Reading Layout - Reflow the Text
  • Structural Markup - Navigation Text
  • Structural Markup - Lists
  • Structural Markup - eReader application
  • Table Markup
  • Hyperlinks Rendered As Active
  • Colors Compatible With Assistive Technology
  • Contrast Ratio of at Least 4.5:1.
  • Language - Markup
  • Language - Passage Markup
  • Non-Decorative Images Have Alt Text
  • Decorative Images Marked With Null Alt Text
  • Complex Images, Charts, and Graphs Have Text Descriptions
  • Non Flickering Content

Copyright / Licensing

Primary License:
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.