Note: This is an archived Handbook entry from 2010.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2010:Semester 2, Parkville - 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.
Eligibility for honours or postgraduate coursework programs
|Recommended Background Knowledge:|| |
Chemistry and/or biology or equivalent background
|Non Allowed Subjects:||None|
|Core Participation Requirements:||
Students are expected to participate in seminars and group activities.
For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the disability support scheme can be found at the Disability Liaison Unit website: http://www.services.unimelb.edu.au/disability/
CoordinatorDr David Tribe
ContactPostgraduate Office, Melbourne School of Land and Environment, The University of Melbourne, Phone: +61 3 8344 7834, Email: firstname.lastname@example.org
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
The objectives of this subject are to:
Develop management skills needed for assuring safe high quality commercial food manufacturing.
Familiarise students with the Australia and Internatio al Regulatory environment relating to the food chain.
Survey important quality control concepts and skills needed in the food industry.
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|
On completion of this subject, students should have developed the following generic skills:
Master of Science (Biotechnology) |
Postgraduate Certificate in Food Science
Postgraduate Diploma in Food Science
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