What are customers' expectations of food? - consumers vs. food manufacturers; regulatory requirements - ANZFA, AQIS, State Health and Dairy Authorities, importing countries, Codex Alimentarius; food quality systems from 'paddock to plate', within the framework of ISO 9001/2 for the food processing industry; management of suppliers of goods and services, outsourcing; role of laboratory quality assurance and in-process control in quality systems; Hazard Analysis and Critical Control Point (HACCP) technique and food safety risks - microbiological, chemical, physical, as well as food intolerance and allergenic responses - control or preventive measures; applications of HACCP to food quality... -- Course Website
Prerequisites: Eligibility for honours or postgraduate coursework programs
