School Of Science

Quality Assurance and Food AnalysisWestern Sydney University Unit Code: 300922.3


Student Contribution Band: 2

Level: 3

Credit Points: 10

Assumed Knowledge
Students require good understanding of the principles of food preservation and HACCP (Hazard Analysis Critical Control Point).

Equivalent Units
300785 - Quality Assurance and Food Analysis

Incompatible Units
300636 - Food Processing and Analysis, 300701 - Food Quality Assurance, 300500 - Quality Assurance and Food Safety, FS326A - Food Science and Technology Practicum 3.2, FS322A - Food Evaluation

300842 Food Science 2

About this Unit
This unit covers the knowledge and tools required to maintain food quality. Students will develop an awareness of food laws, regulations and codes at the state, national and international levels. Students will be introduced to elementary toxicology and risk analysis as it applies to the regulation of food additives. The unit also integrates previous studies in HACCP (Hazard Analysis Critical Control Point) to develop deeper understanding of food quality assurance and quality management systems as they are applied to the control and management of the food supply. Students are introduced to the standard methods of analysis of foods as used for nutritional and quality assessment of foods. Practicals include determination of major and minor food components; functionality tests and sensory analysis of foods.

Special Requirements - Essential Equipment
Students are required to have Personal Protection Equipment for attendance at practical, ie. Laboratory coat, safety goggles, enclosed shoes.

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