FESQ01 Food and Edible Quality Assurance and Quality Control

This course emphasis on the concept of Quality Assurance, Quality Control, and Quality Systems in Food Industry. The student will have a theoretical understanding of continuous improvement, total quality management (TQM) and different theories of quality. Various aspects of food/edible facilities audit and inspection, supply quality program, product quality audit, shelf life, and sampling will be reviewed.

This course emphasis on the concept, applications, and implementing of Quality Control Systems in Food Industry. The student will have a theoretical understanding of statistical quality control, concept, and design of food/edible sensory evaluation experiments (subjective evaluation). Various aspects of food/edible quality manual, and developing of various required recording forms will be reviewed