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Unit of study_

FOOD3000: Food Quality and Safety

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.

Code FOOD3000
Academic unit Life and Environmental Sciences Academic Operations
Credit points 6
Completion of 72 credit points of units of study
Assumed knowledge:
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

At the completion of this unit, you should be able to:

  • LO1. Explain and discuss key scientific concepts underpinning food quality and safety
  • LO2. Describe governance of food quality and safety in Australia including legislation, regulation, industry codes of practice, and quality assurance systems
  • LO3. Apply selected quality assurance systems used in the food industry to control food quality and safety
  • LO4. Determine control points and critical control points in model food processing operations and supply chains
  • LO5. Apply standard and emerging methods of analysis to monitor food quality and safety
  • LO6. Describe how risk assessment tools are developed and applied in model food processing operations and supply chains
  • LO7. Demonstrate and apply skills in collaborative learning, reflective practice, team work, and communication