| Module |
Quality Assurance and Quality Control |
| Person responsible |
Chaleeda Borompichaichartkul
Chulalongkorn University |
| Learning outcomes |
- Understanding the principles of quality control and quality assurance in the beverage industry
- Capability to diagnose and analyze problems causing variation in beverage manufacturing process
- Understanding the standard quality analysis tools and techniques
- Understanding the complexities of statistical analysis and control-chart interpretation and application
|
| Content |
- Food quality: importance and functions of quality control and quality assurance
- Types of risks associated with food and beverage
- Overview of food quality and safety assurance systems
- Principles of aspects of sampling plan, sample collection techniques, sampling tools and documentation
- Methods of quality assessment of raw materials, in-process and finished products : physical, chemical and microbiological properties assessment
- Principles of sensory analysis in quality control
- Statistical methods for food and beverage quality control
- Current challenges in quality, safety, fraud and adulteration in beverage industry
|
| Teaching and learning methods |
- PowerPoint Presentation
- E-learning
|
| Language |
Thai/English |
Teaching materials
[Only available for enrolled students] |
- Lecture note
- Book
- Online materials
- Clip VDO of case study
|
| Assessment method and evaluation |
- Course assignment
- Oral presentation
- Written examination
- Participation during contact hours
|
| Qualification and skill requirements for teacher |
- Ph.D in Food Technology, Food Science and Technology, Biotechnology or related field or
- Having experience in the QA/QC of food factory for at least 5 years
|
| Previous knowledge expected and workload for students |
- Beverage chemistry and microbiology
- Practical LAB in beverage industry
|
| Further information |
|
