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.
School of Agricultural and Wine Sciences
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.
The information contained in the CSU Handbook was accurate at the date of publication: January 2020. The University reserves the right to vary the information at any time without notice.