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Quality Assurance and Control - FOOD2637
Students studying

 
Faculty: Faculty of Engineering
 
 
School:  School of Chemical Sciences and Engineering
 
 
Course Outline: http://www.ceic.unsw.edu.au/
 
 
Campus: Kensington Campus
 
 
Career: Postgraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.12500 (more info)
 
 
Indicative Contact Hours per Week: 4
 
 
CSS Contribution Charge:Band 3 (more info)
 
 
Tuition Fee:See Tuition Fee Schedule
 
 
Further Information: See Class Timetable
 
 

Description

This course aims to provide students with a knowledge base of concepts in quality assurance (QA) and quality control (QC) in the context of the food industry. What are quality, QA, QC? ; organisation-wide quality management, quality costs, Total Quality Management and ISO9000-based Quality Management Systems; tools in quality management, brainstorming and other qualitative tools, benchmarking; production-level QA and QC, HACCP, risk analysis and management, statistical quality/process control, sampling and sampling plans, cleaning and sanitation; QA in the laboratory, accreditation, metrology, proficiency testing; regulatory aspects of QA/QC; auditing quality; staff training.

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© The University of New South Wales (CRICOS Provider No.: 00098G), 2004-2011. The information contained in this Handbook is indicative only. While every effort is made to keep this information up-to-date, the University reserves the right to discontinue or vary arrangements, programs and courses at any time without notice and at its discretion. While the University will try to avoid or minimise any inconvenience, changes may also be made to programs, courses and staff after enrolment. The University may also set limits on the number of students in a course.