International University Department of Food Technology Course Outline SEP_2021

Food Quality Assurance Systems (FT305IU)

3 credits (3 +0)
Ver. No.3
Instructor(s): Dr. Dang Quoc Tuan Total No. 51
Email: dqtuan@hcmiu.edu.vn; Handphone: 0912 012360; ZALO
Office: Room A1.706, Department of Food Technology

Course Objectives:
After completion of this course, student should be able to:
i. Understand the principles of Quality Assurance and systems to assure the quality and safety of
food products.
ii. Understand statistical principles in food quality assurance system. Identify the wide variety of
parameters affecting food quality.
iii. Develop procedures and approaches to identify food safety hazards and apply
preventive measures and control methods to minimize microbiological hazards and
maintain quality of foods.
iv. Understand government regulations related to quality assurance required for the
manufacturing and sale of food products, and some international systems for quality
management.
The topics covered are:
Basic concepts and principles of food quality, quality control, quality assurance and quality management
in food industry, key quality characteristics, sampling, measurement and test procedures, food
specification and standards. Essential statistical quality management tools and concept of statistical
process control (SPC), statistical quality control (SQC) are discussed. The topics for discussion also
include control of raw materials, process and finished products; evaluation of sensory properties and other
factors. Finally, some quality assurance systems (GMP, SSOP, HACCP, ISO9001) as well as concepts of
total quality management (TQM) are presented and discussed.

Venue and Time:

- Lectures: 15 weeks. FRIDAY AM ;Periods 1, 2, 3 (8h00- 10h30).
- ZOOM CLASS: ID: 813 7391 8207 ; Pass: 341656
Textbook, Courseware:
 Gould, W.A. & Gould, R.W. (2001). Total Quality Assurance for the Food Industries. 3rd Ed.
CTI Publications.
 Alli, I. (2004). Food Quality Assurance: Principles and Practices. Boca Raton: CRC Press.
 Hubbard, M. R. (2003). Statistical Quality Control for the Food Industry, 3rd Edition. New
York: Kluwer Academic/Plenum Publishers.
 Vasconcellos, J.A. (2004). Quality Assurance for the Food Industry: A Practical Approach. CRC
Press.
Other resources:
FDA (www.fda.gov); USDA (www.usda.gov/usda.htm)
Institute of Food Technologists (www.ift.org/index.shtml)
The code of federal regulation online: CFR (http://www.access.gpo.gov/nara/cfr/).
Bộ KHCN: http://www.most.gov.vn
Bộ NN&PTNT: http://www.mard.gov.vn
Bộ Y-tế: http://www.moh.gov.vn

J. Food Quality (Wiley) / onlinelibrary.wiley.com/journal/

J. Food Quality and Preference (Elsevier) / journals.elsevier.com/food-quality-and-preference
J. Food Quality and Safety (Oxford Academic) / academic.oup.com/fqs
J. Comprehensive Reviews in Food Food Science and Food Safety (wiley) /
https://onlinelibrary.wiley.com/toc/

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International University Department of Food Technology Course Outline SEP_2021

Course Outlines and Schedule:

Wk Day Content Lec Reading
1 10/9/2021 Class organization & Course plan. 3 GO: Ch. 1, 2, 3, 7, 8,
Concepts of quality. Quality dimensions. Quality 9, 10, 14
hierarchy. Quality standards/specifications. Quality VA: Ch. 1, 2 (p.43-
gurus. 71)
2 17/9/2021 Food and Food Quality. Food quality characteristics. 3 GO: Ch. 2
Food Safety and Hazards. Food quality assurance VA: Ch. 1 +
systems: GMP, HACCP, ISO. Quality Glossary Glossary
AL: Ch.1, 2, 3(p.41-
45)
3 24/9/2021 QA&QC; QA components; QA programs and Quality 3 GO: Ch. 2+13
system for the food industry; Role of QA and CEO; VA: Ch. 3 (p.87-89)
Factors affecting quality; 6M principles; Quality Team; AL: 2
Quality manual (handbook), QA career.
4 1/10/2021 Statistics; Concept of SPC/SQC; Seven basic statistical 3 HU: Ch. 4
tools; Sampling – Acceptance sampling; GO: Ch. 3, 6
Recall: Probability distributions;
Problem solving
5 8/10/2021 SQC: Probability distributions; 3 HU: Ch. 4
SQC- Problem solving GO: Ch. 3
6 15/10/2021 SPC- Control Charts 3 HU: Ch. 3, 8, 9
Process Capability VA: Ch. 5
Problem solving
7 22/10/2021 Organoleptic food characteristics 2 GO: Ch. 17-18
Aroma/Smell/Odor/Taste
Sensory Evaluation of Foods + HU: Ch. 10
1
Food color and texture – L8 (1/2)
8 29/10/2021 Food color and texture (1/2) 2 GO: Ch. 19, 20, 21,
Food contamination and food adulteration- L9a + 22, 23, 24, 25, 31
Demo-Midterm Examination 1
1/11- MIDTERM EXAM (2 Wk)
14/11/2021
9 19/11/2021 Food contamination and food adulteration (cont.) 3 VA: Ch. 8
Food safety/ HACCP: concepts, history, principles (10a) AL: Ch. 4.
Food hazard types and control measures (11a)
10 26/11/2021 Pre-requisite programs: GMP (10b) 3 Handouts
Pre-requisite programs: SSOP (11b) -SSOP
11 3/12/2021 Pre-requisite programs: SSOP (cont.
HACCP: Hazard Analysis (12) VA: Ch.9
12 10/12/2021 Determination of CCP (13) 3 VA: Ch.9
HACCP Plan: HACCP team /12 steps Form1-4
Critical Limits; Monitoring CCP; Corrective Actions; Form 5
Record Keeping; Verification/Audit Procedures
TQM, Kaizen, Six-Sigma (14) 3 AL: Ch. 3
5-S, Quality Awards (15) VA: Ch. 2(p. 19-24)
13 17/12/2021
(skip ISO) HU: Ch. 2, 16
GO: Ch. 33
14 24/12/2021 Presentation G 1, 2, 3 3 32 min/G—4 G/day
15 31/12/2021 Presentation G 4, 5, 6 3 9 Groups
16 7/1/2022 (R) Presentation G 7, 8, 9 3

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International University Department of Food Technology Course Outline SEP_2021

10/1/- FINAL EXAM (2 Wk)

22/1/2022
45

Evaluation:
- Topic Presentation + Class attendance+Forum Discussion :35 %
- Midterm Exam :30 %
- Final Exam :35 %
----------------------------------------------------------------------------------------------------
Total :100 %

Exam Format:
- In Class: CLOSED BOOK. Tables and Charts will be provided. No mobile phone, laptop allowed.
- Online: Multiple Choice Exam on Blackboard (Open book).

Topic presentation:
The topic presentation will be selected by students, suggested by the Instructor. Students will work in a
team of 3-6 persons. The handouts (PPTX files) should be submitted within the WEEK of presentation.
Presentation: max 20-25 min, and 15 min for Questions and Answers.
Topics for presentation will be selected by each group, after consultation with the Instructor(s).

Forum Discussion:
Discussion on different Topics in the course of "Food Quality Assurance Systems" will be done on
Blackboard.
You can bring/share any information, ideas, picture, clip, etc.; answer to questions or raise a question for
discussions; provide a problem for solving; provide a solution for a given problem, if you think that is
interesting, useful, or related to the Forum's Topic.
Your contribution/comments to the Forum will be evaluated (by given
points) for "Practice/attendance/discussion" in the course's evaluation scheme.

Policy:
Attendance
Students must attend at least 80% of the classes in order to qualify for sitting the midterm and final
exams. All absence, if not emergent, requires approval of the instructor(s) in advance. Absence for
exams requires in-advanced approval of the Office of Academic Affairs.

Teaching hours
Each teaching period lasts for 45 min and must be delivered in the presence of either the instructor(s) or
his/her teaching assistant. Students that do not come on time can be considered as not attending the
class.

Communication
Conversation between instructor(s) and students is possible via in-person contact or email. It is
recommended that students check with the instructor(s) first before attempting to use telephone for
communication.

Report
Any matter related to the course should be directly reported and discussed with the instructor(s) before
attempting to resolve it at the school or the university levels.

Student Responsibility:
 Read textbook(s) before class sessions; search for and collect any additional reading materials
related to the lecture content.
 Be actively involved in class by preparing questions, presenting discussions and comments.
 Bring calculators for in-class problem solving.

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International University Department of Food Technology Course Outline SEP_2021

END.