This course explores the concepts of Quality Assurance, Quality Control, and Quality Systems in the Food Industry. The student will gain a theoretical understanding of continuous improvement, total quality management (TQM) and different theories of quality. Various aspects of food facilities audits and inspection, supply quality programs, product quality audits, shelf life, and sampling will be reviewed.
Concepts, applications, and implementing of Quality Control Systems in Food Industry are also covered to provide the student with a theoretical understanding of statistical quality control, and the concept and design of food sensory evaluation experiments (subjective evaluation). Various aspects of food quality manuals and developing of various required recording forms will be reviewed.