Course Details

• Credit: 3
• Semester: 1
• Prerequisite: none
  

Synopsis

This course introduces a quality management system that is widely practised in the food industry. This course covers food assurance, control, evaluation and audit. The course is made complete with basic exposure to food laws and regulation.

Course Objective

This course is designed to introduce various quality management systems practised in the food industry, as well as the laws and regulations, to ensure the quality and safety of food.

Course Content

Lectures (Food Quality Management):
 ➤ Chapter 1: Introduction
 ➤ Chapter 2: Food Quality
 ➤ Chapter 3: Quality: Concepts and Definitions
 ➤ Chapter 4: Differences and Relationship between Quality Control, Quality Assurance, and Quality Management
 ➤ Chapter 5: Quality Advocates
 ➤ Chapter 6: Problem Solving and Quality Control Tools
 ➤ Chapter 7: Understanding Quality Cost Concept
 ➤ Chapter 8: Quality Management: Introduction to PDCA
 ➤ Chapter 9: Quality Management: ISO9001:2015

Lectures (Food Regulations):
 ➤ Chapter 1: Introduction to Food Legislation
 ➤ Chapter 2: Food Regulations 1985
 ➤ Chapter 3: Other Food Regulations

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Relate key concepts of quality and quality management and relate them to food quality.
2. Relate the quality management principles to quality management systems.
3. Interpret basic requirements of ISO9001:2015.
4. Prepare important documentation related to food quality management.
5. Interpret food law and regulations.
6. Evaluate food labelling based on Food Regulations 1985.
7. Apply food regulations to solve food industrial problems.