HPC1001 - Food Components
HFS2003 - Food Microbiology
|1.||Review and apply principles of quality assurance and quality management systems in food manufacturing, distribution and services;|
|2.||Interpret Australian and International food legislations and food standard codes with respect to quality assurance of a food in the food manufacturing and services sectors;|
|3.||Assess principle statistical control techniques to assure the quality of a food;|
|4.||Identify and create particular sensory tests for evaluation of a food of interest with respect to quality assurance of that particular food within food production and services divisions.|
|Report||Laboratory Report on testing food quality (1000 words)||15%|
|Assignment||Written Assignment (1500 words)||25%|
|Presentation||Oral Presentation based on the assignment topic (500 words equivalent)||10%|
|Examination||Final Written Examination (2 hours, 2000 words equivalent)||50%|
Statistical quality control for the food industry. 3rd ed.
Hubbard, M. R. (2012)
NY: Chapman and Hall
Guidelines for sensory Analysis in Food Product Development and Quality Control 2nd ed.
Lyon, D.H., Francombe, M.A., Terry A. Hasdell, T.A. (2012)
NY: Springer Publishers
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