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.