Food Safety and Quality (FOOD90008)
Graduate courseworkPoints: 12.5Online
Please refer to the return to campus page for more information on these delivery modes and students who can enrol in each mode based on their location.
Overview
| Availability | Semester 2 - Online |
|---|---|
| Fees | Look up fees |
The food we eat provides our bodies with the nutrients to live, grow and function properly. High quality food contains attributes that are acceptable to consumers. The demand for safe and high-quality foods is rapidly increasing as low quality and unsafe food containing harmful microorganisms, physical constituents and chemical substances, affects the health and well-being of humans. In order to provide safe and quality food, it is necessary to maintain manufacturing and processing standards.
This subject will provide students with an advanced understanding of scientific principles and concepts related to safety and quality standards of food products. Since the importance of quality assurance in producing safe and quality foods in terms of both Australian and international food standards codes are emphasized, the subject will include topics such as: Quality management and international and national quality management standards; What are customers’ expectations of food?; Probability and sampling; Statistical process control; Microbial factors in food quality; Risk analysis and management; Quantitative risk assessment; Regulatory requirements The Food Safety Code, Codex Alimentarius; Global food safety initiative and industry schemes; Performance measures and benchmarking; Role of internal and external auditing; Food safety management systems; Hazard Analysis and Critical Control Point (HACCP) and food safety risks; Quality auditing and improvement; Costs of quality failures; Food allergen management; Maintaining food quality & safety in the production chain; Safety and quality of plant foods, dairy, meat, seafood and GM foods; Australia’s native foods: quality & safety.
Intended learning outcomes
On completion of the subject students should be able to:
- Analyse data and apply quality management tools
- Understand and analyse the Australian and international regulatory environment relating to the food chain
- Analyse and identify potential risks in the food chain
- Apply HACCP principles in a food safety plan
- Evaluate important quality control concepts and skills.
Generic skills
On completion of this subject, students should have developed the following generic skills:
- Academic excellence
- Greater in-depth understanding of scientific disciplines used in industry
- The study will develop critical thinking and analysis and problem solving
- Flexibility and level of transferable skills should be enhanced though improved ability to communicate ideas effectively in both written and verbal formats
Last updated: 3 November 2022
Eligibility and requirements
Prerequisites
Admission into an honours or postgraduate coursework program
Corequisites
None
Non-allowed subjects
None
Recommended background knowledge
It is recommended that students have studied one of the following level 9 statistics subjects, or equivalent:
| Code | Name | Teaching period | Credit Points |
|---|---|---|---|
| NRMT90003 | Social Research Methods | Semester 1 (Dual-Delivery - Parkville) |
12.5 |
| AGRI90075 | Research Methods For Life Sciences | Semester 1 (Online) |
12.5 |
Inherent requirements (core participation requirements)
The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.
Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home
Last updated: 3 November 2022
Assessment
| Description | Timing | Percentage |
|---|---|---|
Assignment due in approximately Week 5
| Week 5 | 20% |
Online test
| Week 8 | 30% |
Food safety plan draft
| Week 10 | 15% |
Food safety plan written document
| End of semester | 35% |
Last updated: 3 November 2022
Dates & times
- Semester 2 - Online
Coordinator Senaka Ranadheera Mode of delivery Online Contact hours Approximately 4 hours of concept overview, short video/s, directed worksheet, synchronous lectures and webinar discussions per week Total time commitment 170 hours Teaching period 26 July 2021 to 24 October 2021 Last self-enrol date 6 August 2021 Census date 31 August 2021 Last date to withdraw without fail 24 September 2021 Assessment period ends 19 November 2021 Semester 2 contact information
Time commitment details
170 hours
Last updated: 3 November 2022
Further information
- Texts
- Related Handbook entries
This subject contributes to the following:
Type Name Course Graduate Diploma in Food Science Course Graduate Certificate in Food Science Course Master of Food and Packaging Innovation Course Master of Food Science Course Master of Biotechnology - Available through the Community Access Program
About the Community Access Program (CAP)
This subject is available through the Community Access Program (also called Single Subject Studies) which allows you to enrol in single subjects offered by the University of Melbourne, without the commitment required to complete a whole degree.
Please note Single Subject Studies via Community Access Program is not available to student visa holders or applicants
Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.
- Available to Study Abroad and/or Study Exchange Students
Last updated: 3 November 2022