53139 Quality Control & Food Standards

Course Description

This course is designed to equip students of a comprehensive coverage of modern quality control techniques to include the design of statistical process control systems, acceptance sampling, and process improvement. This course also emphasis food science on the principles leading food quality control and assurance. It entails food quality, quality control and quality assurance, Quality costs, total quality, importance of food quality assurance, principles and methods of food quality control, food standards/ regulations, national/international agencies related to food control, Quality control charts /principles of sensory evaluation, taste theories, choice of panellist in sensory evaluation, Data analysis and total quality management

Learning Objective

  • By the end of this course, the student should be able to know:
  • This course is designed to equip students of a comprehensive coverage of modern quality control techniques to include the design of statistical process control systems, acceptance sampling, and process improvement.
  • 1. Describe the principles leading food quality control and assurance.
  • 2. Describe food quality, quality control and quality assurance, Quality costs, total quality,
  • 3. Describe importance of food quality assurance, principles and methods of food quality control, food standards/ regulations and national/international agencies related to food control,
  • 4. Describe Quality control charts /principles of sensory evaluation, taste theories and choice of panellist in sensory evaluation
  • 5. Describe Data analysis and total quality management

Credits

    3

Books for this Course

  • lectuer notes 2015, by Mohamed sheih Isack
  • Food Quality Assurance: Principles and Practices by Inteaz Alli

Times Offered

  • February 2016
  • June 2016

Course Prerequisite

Faculty

Recent Posts

TOP