|COURSE NAME||FOOD QUALITY ASSURANCE|
|NAME(S) OF ACADEMIC STAFF:||DR NUR HUDA HJ FAUJAN|
|RATIONALE FOR THE INCLUSION OF THE COURSE/MODULE IN THE PROGRAMME:||At the manufacturing level, quality is defined as an increased level of productivity and safety. Food companies make an effort to attain a high standard of quality/safety in each phase of their operations. This course provides a comprehensive review of quality assurance from the concepts and practical applications of total quality management to all aspects of the manufacturing procedures. It also provides students with a broad foundation in this area of the food industry.|
|SEMESTER AND YEAR OFFERED:||SEM 2 / YEAR 3|
|TOTAL STUDENT LEARNING TIME (SLT)||FACE TO FACE||TOTAL GUIDED AND INDEPENDENT LEARNING|
|L = Lecture
T = Tutorial
P = Practical
L + T + P + O = 120 HOURS
|PREREQUISITE (IF ANY):||NONE|
|OBJECTIVES:||1. To design an appropriate quality assurance program for a food company.
2. To monitor products and relevant process operations.
3. To help ensure quality food production to meet and exceed customer expectations.
4. To help the food company to seek and maintain quality accreditation through process control, product evaluation and continuous quality improvement.
|Upon successful completion of this course students should have the ability to:
1. List the quality programs such as GMP and HACCP in food industries (C4 – LO1).
2. Explain the importance of Quality Assurance (QA) principles for the successful running of a food manufacturing business or company (A3 – LO1).
3. Construct integrated Food Quality Program (P4 – LO7).
4. Assemble all food quality programs and apply them in food industries (P4 – LO7).
5. Develop to become a competent Quality Assurance manager in a food plant (LO6).
|TRANSFERABLE SKILLS:||Students should be able to develop problem solving skills through a process of lectures and tutorials.|
|TEACHING-LEARNING AND ASSESSMENT STRATEGY:
|This course will emphasize the role of the food scientist in quality assurance for the food industry. It provides basic and applied knowledge to be actively involved in food quality assurance. The course addresses the following topics, which are vital to the design and monitoring of quality food production: Quality concepts including TQM, quality assurance (QA) program, QA system requirements, ingredient specification and supplier certification program, statistical process control, various types of audits and their objectives, GMP, HACCP and continuous quality improvement.|
|MODE OF DELIVERY:||Lecture and group work.|
|ASSESSMENT METHODS AND TYPES:|
|A. Continuous Assessment (60%)|
· One Assignment Based on Aqli-Naqli Integration – Quality Definition Based on Quranic Verse and Hadith Narration
· Group work
· Mid-Term Test
|B. Final Examination (40%)|
|i. Examination||30 %||· Structured-type questions
· Short type question
|MAIN REFERENCES SUPPORTING THE COURSE||1. Alli, I. (2003). Food Quality Assurance: Principles and Practice. CRC Press.
2. Hubbard, M.R. (2003). Statistical Quality Control for the Food Industry (3rd Edition). Kluwer Academic/ Plenum Publisher. New York.
3. Singhal, R. (1997). Handbook of Indices of Food Quality & Authencity. CRC Press.
4. Hubert, W.T., Hagstad, H.V., Spangler, E., and Hinton, H. M. (1996). Food Safety and Quality Assurance: Foods of Animal Origin. Blackwell Publishing.
|ADDITIONAL REFERENCES SUPPORTING||–|
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