Food is essential for health and wellbeing and has a key role in the economy. Food system dynamics have become increasingly complex due to changing consumer demands, increased global trade, and advanced technologies now used in the food industry. In this unit, you will develop a comprehensive understanding of the monitoring and control of quality and safety of foods during the food production process and its distribution. The content is aimed at ensuring that the consumer receives food products that are safe to consume and with the desired level of quality, both in terms of their sensory attributes and nutritional composition. You will examine techniques for the monitoring and control of food quality and food safety. On completion of this unit, you will be better able to: 1) Understand the roles of quality control, quality assurance and quality management systems in controlling the quality and safety of food; 2) Outline key issues in food legislation and its implementation in control and management of food quality and safety. You will develop a sound underpinning of the scientific concepts of food safety and quality management for a range of fresh and processed foods.
lecture 2 hrs/week and 12 lab sessions for 12 weeks
Product Quality Assurance Project Written Group Assignment (2500 words) 20%, Product Quality Assurance Project Group Presentation (10 mins) 10%, Laboratory Reports(Six Individual Reports approx 300 words each) 20%, Final exam 50%
Text Books Food Quality Management; Technological and managerial principles and practices.Pieternal Luning and Willem Marcelis Wageningen Academic Publishers 2015 Microbial Food Safety: An Introduction Eds. O.A. Oyarzabal, S. Backert Springer Publishing 2010 A Canvas site will be created with on-line references and articles of interest to each weeks theme.
Equivalent to 1st-year Biology plus 2nd-year chemistry/biochemistry: -biology, chemistry, biochemistry -Carbohydrates, proteins (including enzymes), lipids -Principles of cellular metabolism -6cp of BIOL1XXX or MBLG1XXX or FOOD2000
Completion of 72 credit points of units of study