|
A.1 |
Market place of quality |
|
A.2 |
Quality of design |
|
A.3 |
Quality of conformance |
|
A.4 |
Calibration |
B. Intellectual Skills
|
B.1 |
Process of quality control |
|
B.2 |
Characteristics |
|
B.3 |
Method of measurements |
|
B.4 |
Calibration |
|
B.5 |
Main cause of defects quality and treatment |
C. Professional and Practical Skills
|
C.1 |
Handling complex situations |
|
C.2 |
Strategic control |
|
C.3 |
Operational control |
|
C.4 |
Using calibration |
D. General/Transferable Skills
|
D.1 |
Process of quality control |
|
D.2 |
Characteristics of food |
|
D.3 |
Method of measurements |
|
D.4 |
Calibration |
|
D.5 |
Main cause of defects quality and treatment |
Teaching and learning methods
1. Computer (Laptop)
2. CD
3. Projector
4. Flash memory
5.Printer
Methods of assessments
|
s.n. |
Assessment Method |
Due (week) |
Weight (%) |
Notes |
|
1 |
Midterm exam |
Week fifth and tenth |
20% |
Written |
|
2 |
Oral exam |
|
|
|
|
3 |
Practical exam |
Week fourteen and sixteen |
10% |
Presentation & Report |
|
4 |
Final exam |
Week seventeen and eighteen |
60% |
Written |
|
5 |
Assignments/HWs |
Week four and week twelve |
10% |
Quizzes |
|
Total (%) |
|
100 % |
|
|
Course References
|
Type |
Title |
Publisher |
Edition |
Author |
Availability |
|
Lecture notes |
|
|
|
|
|
|
Textbook |
Food Safety: A practical and Case Study Approach |
Springer. USA. |
2nd |
Anna McElhatton, Richard J. Marshall |
2005 |
|
Reference books |
Food Quality Assurance, principles and practices |
Van Nostrand Rinhold |
2nd |
Inteaz Ali |
2006 |
|
Essential of Food Science second edition |
Kluwer Academic/ Plenum publishers |
1est |
Vickie A. Vacklavik, Elizabeth Christian |
2003 |
|
|
Periodicals |
|
|
|
|
|
|
Websites |
|
|
|
|
|
|
Other |
Manual of food quality control |
FAO,Rome |
|
Om P.Dhamija |
1991 |