Note: This is an archived Handbook entry from 2009. Search for this in the current handbook
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2009:Semester 1, - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: 48 hours of lectures |
Total Time Commitment: Estimated total time commitment (including non-contact time): 120 hours.
|Recommended Background Knowledge:||None|
|Non Allowed Subjects:||None|
|Core Participation Requirements:||
For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.
It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability
CoordinatorDr David Edward Tribe
What are customers' expectations of food? -
consumers vs. food manufacturers; regulatory requirements -
ANZFA, AQIS, State Health and Dairy Authorities, importing
countries, Codex Alimentarius; food quality systems from
'paddock to plate', within the framework of ISO 9001/2 for the
food processing industry; management of suppliers of goods
and services, outsourcing; role of laboratory quality assurance
and in-process control in quality systems; Hazard Analysis and
Critical Control Point (HACCP) technique and food safety risks -
microbiological, chemical, physical, as well as food intolerance
and allergenic responses - control or preventive measures;
applications of HACCP to food quality systems; good
manufacturing practices; performance measures and
benchmarking; improvement tools; Statistical Process Control;
costs of quality failures - (i) quantifiable and (ii) intangible; crisis
management, including product recall procedures; role of staff
in food safety and quality systems; quantitative risk
assessment; Role of internal and external auditing
Three assignments of 1000 words each on:
Two hour written examination (40%).
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
Master of Food Science |
Postgraduate Diploma in Food Science
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