2021/22 Taught Postgraduate Module Catalogue

FOOD5481M Food Quality Assurance and Control

10 creditsClass Size: 100

Module manager: Dr Anwesha Sarkar
Email: A.Sarkar@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2021/22

This module is not approved as an Elective

Module summary

The monitoring and control of the quality and safety of foods during the food production process is anessential part of ensuring that the consumer receives food products that are not only safe to consume butalso reaches them with the desired level of quality both in terms of their sensory attributes and nutritionalcomposition. Careful control of food quality involves the understanding of a number of different scientificareas and the ability to use the required skills to ensure that food products maintain their quality throughoutthe expected shelf-life. The module examines techniques for the monitoring and control of food quality andfood safety.

Objectives

On completion of this module students 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.

Learning outcomes
On completion of this module students will be better able to:

1. describe the methods used in quality assurance and quality management in the food industry;
2. understand how quality assurance can be used to monitor and control food quality and food safety;
3. evaluate how food legislation is enacted and enforced in the UK, and internationally.
4. recognise appropriate product-wise legislation and legislation on additives for compliance.

Skills outcomes
On completion of this module students will be better able to:
- demonstrate the ability to work in team to apply appropriate food legislation to make factual food quality and safety decisions in a real world problem.
- develop effective communication skills to talk about food legislation to non-experts within a team and beyond.

Syllabus

- Quality Management,Quality Assurance and Quality Control
- Auditing in the food industry
- Risk Assessment
- Food Legislation

Teaching methods

Delivery type	Number	Length hours	Student hours
Seminars	8	2.00	16.00
Lecture	7	2.00	14.00
Private study hours			70.00
Total Contact hours			30.00
Total hours (100hr per 10 credits)			100.00

Private study

Reading and writing reports: 35 hours
Preparation for exams: 40 hours

Opportunities for Formative Feedback

From attendance and practical reports throughout the semester. The presentation is also an excellent way to give formative feedback for the report.

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Presentation	Report and seminar presentation	30.00
Total percentage (Assessment Coursework)		30.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Exams

Exam type	Exam duration	% of formal assessment
Online Time-Limited assessment	2 hr 00 mins	70.00
Total percentage (Assessment Exams)		70.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Reading list

The reading list is available from the Library website

Last updated: 23/02/2022

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