This unit provides an integrated approach to the production of safe and quality foods. The objectives of the unit are to familiarise and provide students with practical experience with modern quality systems and tools used for quality assurance, including control charts, acceptance and auditing inspections, critical control points (HACCP), reliability, safety, ISO standards and recall and liability. The unit also introduces the use of statistics, human aspects of quality, auditing, laboratory quality and staff training. -- Course Website
Instructor: Professor Garry Lee
Prerequisites: enrolment in the Master of Food Science
