International University Department of Food Technology Course Outline JAN_2023

Food Quality Assurance Systems (FT305IU)

Credits: 3(3,0)
Ver. No.
Instructor(s): Dr. Dang Quoc Tuan Total No. 26 (06 Groups)
Email: dqtuan@hcmiu.edu.vn; Handphone: 0912.012.360; SMS, BB
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). ROOM A1.201

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 Science and Food Safety (Wiley) /
https://onlinelibrary.wiley.com/toc/

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International University Department of Food Technology Course Outline JAN_2023

Course Outlines and Schedule:

Wk Day Content Lec Reading
1 03/2/2023 Class organization & Course plan. 3 GO: Ch. 1, 2, 3, 7, 8,
Concepts of quality. Quality dimensions. Quality 9, 10, 14
(ONLINE) hierarchy. Quality standards/specifications. Quality VA: Ch. 1, 2 (p.43-71)
gurus.
2 10/2/2023 Food and Food Quality. Food quality characteristics. 3 GO: Ch. 2
Food Safety and Hazards. Food quality assurance VA: Ch. 1 + Glossary
systems: GMP, HACCP, ISO. Quality Glossary AL: Ch.1, 2, 3(p.41-
45)
3 17/2/2023 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 24/2/2023 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 03/3/2023 SQC: Probability distributions; 3 HU: Ch. 4
SQC- Problem solving GO: Ch. 3
6 10/3/2023 SPC- Control Charts 3 HU: Ch. 3, 8, 9
Process Capability VA: Ch. 5
Problem solving
7 17/3/2022 Organoleptic food characteristics- Aroma/Taste/ 2 GO: Ch. 17-18
Sensory Evaluation of Foods –L7
1 HU: Ch. 10
Food color and texture – L8(1/2)
8 24/3/2023 Food color and texture –L8(1/2) 1 GO: Ch. 19, 20, 21,
Food contamination and food adulteration- L9a 2 22, 23, 24, 25, 31

27/3- MIDTERM EXAM (2 Wk)

08/4/2023
9 14/4/2023 Food safety/ HACCP: concepts, history, principles (10a) 1 VA: Ch. 8
Pre-requisite programs: GMP (10b) 2 AL: Ch. 4.
10 21/4/2023 Food hazard types and control measures (11a) 3 Handouts
Pre-requisite programs: SSOP (11b) -SSOP
11 28/4/2023 HACCP: Hazard Analysis (12) 2
Determination of CCP (12) 1 VA: Ch.9
12 05/5/2023 HACCP Plan: HACCP team /12 steps (13) 2 VA: Ch.9
Critical Limits; Monitoring CCP; Corrective Actions; Form1-4
Record Keeping; Verification/Audit Procedures Form 5

TQM, Kaizen, Six-Sigma (14) 1

12/5/2023 TQM, Kaizen, Six-Sigma (14) 1 AL: Ch. 3
VA: Ch. 2(p. 19-24)
13 5-S, Quality Awards (15) 2 HU: Ch. 2, 16
ISO series GO: Ch. 33
14 19/5/2023 Presentation G 1, 2, 3 3 40 min/G— 3 G/day
6 Groups
15 26/5/2023 Presentation G 4, 5, 6 3
05/6- FINAL EXAM (2 Wk)
17/6/2023

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International University Department of Food Technology Course Outline JAN_2023

45

Evaluation:
- Topic Presentation + Class attendance :20 %
- Midterm Exam :40 %
- Final Exam :40 %
----------------------------------------------------------------------------------------------------
Total :100 %

Exam Format:
- In Class: CLOSED BOOK. Tables and Charts will be provided. No mobile phone, laptop allowed.

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).

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.

END.