Class Format: Classroom instruction
Monday, 13:00-16:00
Catalog Description: Principles of Quality Control System
design in a food plant with emphasis on total quality management. Reviwe
of the statistical background of quality control as applied to food
quality attributes. Quality control charts, sampling techniques and
acceptance sampling plans as applied to foods and beverages.
Course
Objectives:
1)
To
introduce basic concepts of quality control and quality assurance.
2)
To give
an overview of quality control and quality assurance in Food Industry.
3)
To
learn some statistical quality control tools with applications in Food
Industry.
4)
To
cover up-to-date national and international food standards and food
legislations.
Course
Resources:
Text books:
·
Kramer, A. and B.A.
Twigg. (1970). Quality Control for the Food Industry.
Westport, Connecticut: AVI.
·
Hutchings, J.B.
(1999). Food Color and Appearance.
Gaithersburg, Maryland: Aspen.
·
Bourne, M.C. (2002).
Food Texture and Viscosity: Concept and Measurement.
San Diego, California: Academic.
·
Goetsch, D. L. and
S. Davis. (2002).
Quality Management: Introduction to Total Quality Management for
Production, Processing, and Services. Place: Prentice Hall Publisher.
Journals
containing food quality control articles:
·
Journal
of Food Quality and Preference
·
Journal
of Food Quality
·
Journal
of Food Science
·
Journal
of Sensory Studies
·
Journal
of Texture Studies
·
Food
Technology
·
Food
Research International
·
Internation Journal of Dairy Technology
·
Jornal
of Dairy Research
·
Journal
of Agriculture and Food Chemistry
Grading
System:
Written
midterm exam 30%
Critique
of a research article 20%
Project
work and presentation 20%
Final
exam 30%
Lecture
Topics for Fall Semester
|
Lecture
Topic
Introduction
Review of statistics relevant to QA/QC
Control charts, sampling and sampling plans
Quality factors in foods
Test methods
Food color and appearance
Texture analysis
Viscosity and consistency
Flavor of foods
Defects
Midterm exam
Quality assurance systems
Quality management system in food industry
Project presentations
Final
exam |
Note that
lectures are subject to change.