Course Title: Food Quality Assurance

Part A: Course Overview

Course Title: Food Quality Assurance

Credit Points: 12.00

Important Information:

 

 


Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2378

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 2 2008,
Sem 2 2009,
Sem 2 2010,
Sem 2 2011

ONPS2530

Bundoora Campus

Postgraduate

171H School of Science

Face-to-Face

Sem 1 2017,
Sem 1 2018,
Sem 1 2019,
Sem 1 2020,
Sem 1 2021,
Sem 1 2022,
Sem 1 2023,
Sem 1 2024

Course Coordinator: Assoc Prof Peter Torley

Course Coordinator Phone: +61 3 9925 5095

Course Coordinator Email: peter.torley@rmit.edu.au

Course Coordinator Location: 201.06.002

Course Coordinator Availability: By appointment. Please email for an appointment.


Pre-requisite Courses and Assumed Knowledge and Capabilities

 

Recommended Concurrent Study

It is recommended to undertake the following course at the same time as this course as it contains areas of knowledge and skills which are implemented together in practice.

 

Assumed Knowledge

It would be an advantage to have completed one or more food technology courses and an introductory statistics course before attempting this course


Course Description

Consistently meeting customer and consumer quality expectations is important for the food processing industry. Thus, it is important for people working in the food industry to develop the skills required to manage food quality, including: understanding quality systems and standards in use, measuring quality attributes, identifying the cause and solution of problems that are encountered and documenting the quality system. 

This course includes both the theory and practice of procedures required to ensure food quality.


Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program Learning Outcomes for MC237 (Master of Food Science and Technology) at AQF Level 9:

  • PLO 2.1 Demonstrate cognitive skills and mastery of advanced theoretical knowledge in food science and technology and apply this knowledge to solve complex problems in existing and emerging areas of this discipline. 
  • PLO 2.2 Generate and evaluate complex ideas and concepts at an abstract level. 
  • PLO 3.1 Exhibit creativity, initiative and a high level of autonomy in research and/or professional practice. 
  • PLO 3.2 Plan and execute a substantial research or work/industry-based project and/or pieces of scholarship.
  • PLO 4.1 Effectively communicate concepts of food science and technology to specialist and non-specialist audiences, using a variety of presentation modes. 
  • PLO 5.1 Be accountable for individual learning and professional rigour via the development of independent and self-directed learning strategies.
  • PLO 5.2 Work effectively, responsibly, ethically and safely in an individual or team context.
  • PLO 5.3 Demonstrate knowledge of regulatory frameworks and ethical principles relevant to food science and technology. 


On successful completion of this course you will be able to:

  1. Develop and document the manufacturing process for a food product, including product formulation and process, packaging and labelling.
  2. Devise a manufacturing process for a food product, with documents designed for different levels of technical sophistication and using different communication styles.
  3. Critique the relationship between quality control, quality assurance and total quality management, and the international and the relevant standards that are used in the food industry
  4. Apply statistical and mathematical methods relevant to food quality, such as root cause analysis, kinetics, sampling plans, trend analysis, and experimental design
  5. Use the the different mechanisms of quality deterioration and safety loss to determine the shelf life of foods.
  6. Work as individually and as part of a team to perform tasks related to food quality systems and practical activities.


Overview of Learning Activities

You will learn in this course by: 

  • Private study, which includes working through the course syllabus materials (online learning modules) 
  • Attending tutorials (online or in-person) where you will work on your team project 
  • Preparing quality documentation and documentation 
  • Online assessments providing opportunities for feedback on student progress and understanding  
  • Private study where you will work through the theory that was presented in lectures, and gaining practice at solving problems during the practical sessions

There will be approximately guided learning activities including: 

  • Tutorials 
  • Practicals

In addition, there will be team and individual learning activities including: 

  • Team activities (e.g. discussing your quality assurance documentation and preparing for your practical sessions) 
  • Individual work on your part of the quality assurance documentation 
  • Individual review of course syllabus materials in preparation for tests 


Overview of Learning Resources

 

RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course

There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the myRMIT student portal.


Overview of Assessment

 

Assessment Tasks

Assessment Task 1 – Develop a food quality manual
Weighting 50%
This assessment task contributes to CLOs 1, 2 & 6 

Assessment Task 2 – Reporting on Quality Testing 
Weighting 30%
This assessment task contributes to CLOs 3, 4, 5 & 6 

Assessment Task 3 – Online Knowledge Check
Weighting 20% 
This assessment task contributes to CLOs 3, 4 & 5  

If you have a long-term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or Equitable Learning Services if you would like to find out more.