The aim of this unit is to provide an introduction to the concepts and principles of food quality evaluation assurance, food legislation, food standards, sensory and objective evaluation of foods and relevant testing methods. It explores the concept of quality from sensory, scientific, regulatory and legal perspectives, including the concepts of total quality control (TQC) and total quality management (TQM). The importance of quality assurance principles and systems and both Australian and International food standards codes are emphasized.

Unit details

Study level:
Undergraduate
Credit points:
12
Unit code:
RBF3151

Prerequisites

HPC1001 - Food Components

HFS2003 - Food Microbiology

Learning Outcomes

On successful completion of this unit, students will be able to:
  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.  

Assessment

Assessment type Description Grade
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%

Required reading

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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