Course curriculum

  • 1

    Introduction to Food Quality

    • Defining and identifying quality

    • Lecture recording on identifying quality - part 1

    • Overview of food quality

    • Food : Quality, Law and Standards

    • Notes on overview and law and standards

    • Food : Quality and hazards

    • Understanding quality control and its differences from quality assurance
  • 2

    Quality Control

    • Basic quality control procedures

    • Note for basic construction of control charts

    • Basic construction of control charts

    • Basic control chart interpretation

    • Samples of quality tools from students' assignment
  • 3

    Quality Assurance

    • Understanding QA note

    • Understanding Quality Assurance

    • Principles of internal auditing
  • 4

    Quality Management

    • Quality policy

    • Quality objectives

    • Understanding interested parties

    • Understanding risks and opportunities

    • Process and its components

    • Special topic - improvement

    • Special topic - corrective action system

    • Notes on improvement and corrective action system

    • Samples of quality management planning by students
  • 5

    Bonus chapter - samples of assignment instructions and work

    • Sample of group assignment instruction

    • Samples of previous students group assignments 1

    • Sample of individual assignment instruction

    • Sample of individual assignment 2 from previous batch

    • SOP flow chart example 2021 a

    • SOP flowchart 2021 example b

    • Group assignment 2021 example a

    • Group assignment 2021 example b

    • Group assignment 2021 c Organization introduction
  • 6

    Lecture notes

    • Lecture 1

    • Lecture 2

    • Lecture 2a Standard Instant noodles

    • Lecture 2b standard ISO 9001:2015

    • Lecture 2c standard ISO9001:2008

    • Lecture 3 case study

    • Lecture 4 overview of quality characteristics

    • Lecture 5 identifying quality

    • Lecture 6 QC, QA and QM

    • Lecture 7 QC Basics

    • Lecture 8 QC tools

    • Lecture 9 QC charts and interpretation

    • Lecture 10 Q A principles

    • QM principles

    • Lecture 11 PDCA Classic Problem solving

    • Lecture 12 Recap, Review, and Assignment 2

    • Context and interested parties

    • Planning and actions to address risks and opportunities

    • Leadership and customer focus

    • Improvement (and CA system)
  • 7

    Test

    • Test your understanding

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.

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