FDS305 Quality Assurance (8)

Quality Assurance considers the role of quality and its management in the context of the modern food industry. The subject aims to develop a broad understanding of the principles of modern quality management systems and how objective and subjective factors that contribute to the quality of foods or food-related services are perceived by different stakeholders within the food value chain.  The implementation of food quality management systems is then explored, drawing on frameworks and tools that support: planning for quality and customer-centred design; process management, including continuous improvement and statistical process control; and the assurance of food safety.


Session 1 (30)
Wagga 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

Grading System



One session


School of Agricultural and Wine Sciences

Assumed Knowledge

Prior to undertaking this subject, students should have a content knowledge equivalent to:

FDS102 Introduction to Food Science and Nutrition (or FDS101 Food Processing)
FDS202 Food Microbiology
FDS203 Food and Nutritional Chemistry
FDS208 Food Formulation and Characterisation.

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.  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 critically discuss the principles of Total Quality Management and modern quality management systems such as ISO 9001 (2015);
  • be able to apply the principles of 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 critically discuss cues and attributes that contribute to the perception of food quality, including: safety and reliability, sensory properties, nutritional and health outcomes, provenance and authenticity, cost and convenience, and the nature of the production system;
  • be able to analyse quality attribute data using appropriate statistical techniques and recommend actions to assure processes remain in control and products remain within specification;
  • be able to incorporate requirements of local and international food legislation into the design and evaluation of food quality management systems; and
  • be able to integrate food manufacturing requirements and quality assessment techniques into an effective quality management system.


This subject will cover the following topics:
  • Foundations of Total Quality Management
  • What do we mean by food quality?
  • Planning for quality
  • Performance measurement and benchmarking
  • Continuous improvement and statistical process control
  • Measures of food quality
  • Assuring food safety
  • Managing people within a quality management framework
  • Food quality management systems and their implementation


For further information about courses and subjects outlined in the CSU handbook please contact:

Current students

Future students

The information contained in the CSU Handbook was accurate at the date of publication: May 2019. The University reserves the right to vary the information at any time without notice.