Introduction

Food quality management assures the health and safety of food products and has become increasingly important in today's society due to changing consumer needs, increasing competition, governmental interests and global requirements. This has resulted in a turbulent situation on the food market and in the food chain. The situation is further complicated by the complex characteristics of food and food ingredients, which include aspects such as variability, restricted shelf life and potential safety hazards; as well as many chemical, biochemical, physical and microbiological processes. This course is designed to provide required knowledge for continuous improvement in food quality management methods with application of modern technologies and management methods.

Objectives

• To impart basic knowledge on Food Quality Management
• To build confident personals in Food Industry
• To develop Junior Managers for implementation and maintaining of Food Safety and Quality Management Systems
• To provide a platform to enter the Diploma in Food Quality Management

Course Content

• Basic concepts of quality and TQM for Food Quality
• Standardization, Food Standards and Regulations
• 5S Housekeeping Practices
• Sampling, Data Collection and Summarization
• Quality Control Tools (Q?) and New Seven Management Tools (N?)
• Problem Solving Process
• Nutritional Aspects of Food
• Principles of Food Microbiology, Food Chemistry, Food Analysis and Food Preservation
• Sensory Evaluation Technique
• Food Packaging
• Food Plant Layout
• Food Safety Management Systems - GMP, HACCP, ISO 22000
• ISO 9001, ISO 14001, OH SAS, Organic Certification and Internal Auditing
• Measurement Assurance, ISO 17025 Laboratory Accreditation
• Product Certification