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2004/05 Taught Postgraduate Module Catalogue

FOOD5080M Quality Assurance I

7.5 creditsClass Size: 999

Module manager: Mr Jack Lamb

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2004/05

Pre-requisites

A BSc degree in chemistry, biochemistry, biological sciences or related science, or chemical engineering, or appropriate food science/technology qualification.

Objectives

On completion of this module, students will be able to: a) understand the various ways in which quality is defined in foods and food manufacturing. b) understand the differences between quality control, assurance and management. c) understand and apply statistical tools used in quality control. d) outline the basis of HACCP methodology and how it is applied to food quality assurance. e) give examples of food legislation appropriate to quality assurance. f) outline approaches used in establishing quality management systems.

Syllabus

Definitions of food quality in relation to food properties, food contamination and hazards in manufacturing; manufacturer, retailer and consumer perceptions in quality. The distinctions and links between quality control, assurance and management. Statistical analysis of qualitative data for quality control purposes: measures of population distributions from samples, z distributions, t-tests, quality control charts. Principles of HACCP; examples of establishing and monitoring critical control points; application of HACCP as a quality assurance tool. Legislation relevant to quality assurance. Food Safety Act 1990. Examples of secondary legislation. European Directives. ISO9000 as a quality management system. An introduction to the concepts of Total Quality Management.

Teaching methods

Lectures, seminars, tutorials.

Methods of assessment

One 1.5 hour examination at the end of semester 1 (80%). Three numerical calculation examples in weeks 2 to 5 (each counting 5%). One 500 word written appraisal of a Quality Assurance topic covered in week 5 seminar (5%).

Reading list

The reading list is available from the Library website

Last updated: 15/06/2004

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