FDS305 Quality Assurance (8)


General principles of quality management in a competitive market are discussed, as well as statistical process and quality control tools. The subject also contains aspects of food quality assessment methods, safety assurance by HACCP and food legislation. Using these principles, students should be able to plan, monitor and sustain a quality management system within a food-manufacturing environment.

+ Subject Availability Modes and Location

Session 1
DistanceWagga Wagga Campus
Continuing students should consult the SAL for current offering details: FDS305
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject information

Duration Grading System School:
One sessionHD/FLSchool of Agricultural and Wine Sciences

Assumed Knowledge

FDS305 assumes an introductory knowledge (100-200 subject level) of food processing, food science and food microbiology. Extended work experience in one or more food industry sectors (including food service or retail or supply chain companies or organisations) may provide equivalent background knowledge to study of subjects such as FDS101 and FDS201. The subject also assumes a basic knowledge of statistics including an understanding of the concepts and calculations of means, standard deviations and distributions.

Learning Outcomes

Upon successful completion of this subject, students should:
  • be able to apply the principles of quality assurance and total quality management to evaluate and select between alternative strategies in designing a quality management system appropriate to a given food manufacturing, food service or food retail environment;
  • be able to analyse quality attribute data using appropriate statistical techniques and recommend appropriate actions to assure processes remain in control and products remain within specification;
  • be able to critique and recommend subjective and objective methods for assessing food quality for a given product and market;
  • be able to incorporate requirements of local and and international food legislation into the design and evaluation of food quality management systems;
  • be able to integrate food manufacturing requirements and quality assessment techniques into an effective quality management system.


The subject will cover the following topics:
  • * Introduction to quality assurance;
  • * Overview of total quality management and selected food quality management systems
  • * Principles and parameters of quality planning and implementation;
  • * Statistical process and quality control;
  • * What is food quality?;
  • * Subjective methods of food quality assessment;
  • * Objective methods of food quality assessment;
  • * Food safety and quality assurance;
  • * Food control and legislation


The information contained in the 2016 CSU Handbook was accurate at the date of publication: 06 September 2016. The University reserves the right to vary the information at any time without notice.