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 in first half year 2021.
About this subject
- Eligibility and requirements
- Dates and times
- Further information
- Timetable(opens in new window)
The 2021 timetable will be available on 8 December, and after this date you will be able to view the classes for all 2021 subjects. Timetable preference entry will open for Summer subjects on 8 December. Visit the class timetable page for more information on creating your timetable.
Please refer to the specific study period for contact information.
Semester 2 - Online
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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.
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: 20 November 2020