This course emphasizes on the importance of food safety and quality assurance for the food industry. Among the food safety programs discussed include Hazard Analysis Critical Control Point (HACCP), Good Manufacturing Practice (GMP), ISO 22000 and Food Hygiene. In addition, students will be introduced with various aspects of quality assurance and its roles in food industry particularly on certain high-risk foods such as poultry and meat products, dairy products and vegetables/fruits. The basic tools of statistical quality control on sampling, inspection, and data organization are made palatable by using examples from the food industry to provide students with case study and promote critical thinking on quality issues. A variety of quality attributes and analytical techniques on objective evaluation based on instrumental measurement are also discussed.
- Teacher: HO AI LING Dr.
- Teacher: MOHAMAD NORISHAM BIN MOHAMAD ROSDI Dr.
- Teacher: CHYE FOOK YEE Professor Dr.
Mod Kursus: PTG