In food manufacturing, the basics of quality control involve several steps, including inspection, testing, validation, documentation, and corrective action. Ensuring food quality and safety is critical for protecting public health. Therefore, the food industry is heavily regulated to ensure products meet specific quality and safety standards. Understanding these food quality parameters is crucial for compliance and avoiding legal issues. This module is designed to equip students with a comprehensive understanding of the principles and practices governing the quality and safety of food products, including the physical, molecular, and microbiological basis of food quality. This includes the concepts and principles of food safety management systems, hazard analysis, and quality control techniques.

• Physical properties of foods: Instrumental methods for measurement of colour and texture profile; • Sensory analysis of foods: food acceptability and purchase intention; • ISO 9002 (quality management systems) and ISO 22000 (food safety management); • Critical Control Points (CCP) and Hazard Analysis and Critical Control Points (HACCP). • Good Laboratory Practice (GLP), Good Hygiene Practice (GHP), Good Manufacturing Practice (GMP).

On completion, the student will be able to: Explain the concepts of quality and quality management systems in the food industry. Describe the chemical basis of food quality characteristics i.e. taste, aroma, texture and colour. Discuss the influence of raw material, processing and storage factors on the quality attributes of selected food groups. Recognise the main practices and systems applied in producing safe, high-quality foods. Summarise the key requirements to be considered in the sensory testing of foods. Deliver an oral presentation on a relevant scientific paper.

On completion, the student will be able to: - Appreciate the importance of analytical food quality principles and applications in food science and technology - Integrate knowledge of food physics, chemistry, and sensory sciences to monitor the quality control of foods

On completion, the student will be able to: - Perform food quality measurements using different analytical and sensory techniques - Identify and measure food quality attributes.

The module will be delivered through lectures, laboratory-based classes, and project-based assignments. Through interactive lectures and focused lab classes, students will gain theoretical knowledge and practical insights into analytical strategies regarding quality control systems and laboratory analyses in food quality control. Project-based assignments, including a presentation, will further enhance students' intra- and interpersonal skills by encouraging collaboration on assessments, which will be completed in pairs. This collaborative approach will improve teamwork, enabling students to share diverse perspectives and problem-solving strategies. In addition to collaborative work, students will engage in independent tasks (e.g., problem-solving exercises) that will empower them to develop and strengthen their analytical skills. This combination of group and individual work will prepare students for diverse roles in the food industry, equipping them with the technical expertise and the professional competencies required for success.