1.1 Concepts of quality and roles of important quality innovators
1.2 The definition of quality, quality control, quality assurance and quality management
1.3 Application of quality control and quality assurance in the food industry

2.1 Introduction to QC and role of QC departments
2.2 Specification and standards
2.3 Sampling – Importance of sampling, sampling plans and techniques
2.4 Methods used for QC assessments
2.4.1 Importance and properties of food materials
2.4.2 Physical – Defects, texture and colour measurement
2.4.3 Chemical and microbiological methods in quality control

3.1 Introduction to QA and role of QA departments
3.2 Quality costs
3.3 Quality assurance tools
3.3.1 Pareto analysis
3.3.2 Fishbone diagram
3.3.3 Control charts and Statistical process control (SPC)

4.1 Introduction and elements of ISO 9001
4.2 Scope, interpretation and implementation of food related to ISO

5.1 Introduction to GMP
5.2 Subpart A, B, C, E, G (general provisions, building and facilities, equipment, production and process controls and defect action levels)
5.3 Control of food hazards
5.4 Waste management

6.1 Concept and first step for HACCP development
6.2 Principles of HACCP (Hazard analysis, identification of critical control points (CCPs), establishment of critical limits, monitoring of CCPs, corrective actions, record keeping, verification and validation
6.3 Process flow diagram and plant layout

7.1 MESTI
7.2 BESS

A1 : This subject will expose students with fundamental knowledge in maintaining the quality of food products.

A2 : All topics covered under Food Quality Control and Assurance will prepare and guide the students to work in food industries once graduated. This subject will discuss on requirements related to GMP and HACCP.