Course curriculum

    1. Defining and identifying quality

    2. Lecture recording on identifying quality - part 1

    3. Overview of food quality

    4. Food : Quality, Law and Standards

    5. Notes on overview and law and standards

    6. Food : Quality and hazards

    7. Understanding quality control and its differences from quality assurance

    1. Basic quality control procedures

    2. Note for basic construction of control charts

    3. Basic construction of control charts

    4. Basic control chart interpretation

    5. Samples of quality tools from students' assignment

    1. Understanding QA note

    2. Understanding Quality Assurance

    3. Principles of internal auditing

    1. Quality policy

    2. Quality objectives

    3. Understanding interested parties

    4. Understanding risks and opportunities

    5. Process and its components

    6. Special topic - improvement

    7. Special topic - corrective action system

    8. Notes on improvement and corrective action system

    9. Samples of quality management planning by students

    1. Sample of group assignment instruction

    2. Samples of previous students group assignments 1

    3. Sample of individual assignment instruction

    4. Sample of individual assignment 2 from previous batch

    5. SOP flow chart example 2021 a

    6. SOP flowchart 2021 example b

    7. Group assignment 2021 example a

    8. Group assignment 2021 example b

    9. Group assignment 2021 c Organization introduction

    1. Lecture 1

    2. Lecture 2

    3. Lecture 2a Standard Instant noodles

    4. Lecture 2b standard ISO 9001:2015

    5. Lecture 2c standard ISO9001:2008

    6. Lecture 3 case study

    7. Lecture 4 overview of quality characteristics

    8. Lecture 5 identifying quality

    9. Lecture 6 QC, QA and QM

    10. Lecture 7 QC Basics

    11. Lecture 8 QC tools

    12. Lecture 9 QC charts and interpretation

    13. Lecture 10 Q A principles

    14. QM principles

    15. Lecture 11 PDCA Classic Problem solving

    16. Lecture 12 Recap, Review, and Assignment 2

    17. Context and interested parties

    18. Planning and actions to address risks and opportunities

    19. Leadership and customer focus

    20. Improvement (and CA system)

About this course

  • Free
  • 54 lessons
  • 2.5 hours of video content

Instructor(s)

Professor Dato' Dr Ts Azhar Easa

Professor Azhar has been teaching food sciences for the last 27 years. His main research interest is "sustainability-led functional food". He is also actively engaged as a consultant to various industries that manufacture functional foods and beverages.

Affiliations

Hey future quality manager!

If you are pursuing a career in food quality, you need a solid understanding of the concept of quality and some exposure to quality control, quality assurance and quality management of food.

Get started now