Introduction
This course will highlight to the students about Food Laws and Legislation including provisions for the import and export of Malaysian products.They will also be exposed to total quality management system (QMS) involving TQM, ISO 9001:2000, ISO 14000 and Halal. For interpretation of quality control data, statistical process control (SPC) will be required. Methods of product quality control over incoming raw materials, during preparation, over packaging materials and process, and processing procedures will be illustrated. Quality evaluation methods including sensory evaluation, physical testing such as textural properties and colour evaluation, chemical and microbiological will be illustrated. Product shelf life, market review and consumer complaints will be dealt with which will include consumer evaluation, product development, sanitation requirements and waste management.
Learning Outcomes
Upon completion of the course, the students should be able to:
- The principles involved in quality management systems and
- The methodology involved in sensory evaluation of food.
- Implement QAS in the food industry; highlighting the activities involved such as quality control, quality evaluation and quality audit.
References
Inteaz A. (2003). Food Quality Assurance: Principles and Practices. CRC Press LLC, Boca Raton, Florida.
Stebbing, L. (1992). Quality Assurance 2nd edition. Ellis Horwood series in Applied Science and Industrial Technology.
Gould, W.A. and Gould, R.W (1988). Total Quality Assurance for the Food Industries. CTI Publications, Baltimore.
Gacula, M.C., Jr. & Singh J. (1984). Statistical Methods in Food and Consumer Research. Academic Press, London.
Kapsalis, J.C. ed. (1987), Objective Methods in Food Quality Assurance. CRC Press, Inc. Boca Roton, Florida.
Piggott, J.R. ed. (1988). Sensory Analysis of Foods 2nd ed. Elsevier Applied Science Publishers Ltd, London.
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