What will I learn on this module?
You will learn the principles and practices involved in the maintenance of quality and safety within the food industry.
You will learn about key food safety and quality principles such as traceability, hazards and allergens, labelling, and associated legislation.
You will learn about the concept and value of quality assurance and quality control procedures in the production of food.
You will learn about the systems that underpin modern food production, such as Good Manufacturing Practice and Pre-Requisite Programs. You will develop an understanding of recognised quality and safety systems such as International Standards Organisation (ISO) and Hazard Analysis and Critical Control Point (HACCP).
You will understand the importance of monitoring, and how to develop and apply an Environmental Monitoring Program.
You will also learn how to apply your theoretical knowledge in the setting up of HACCP systems and prepare and present the documentation associated with HACCP.
You will be able to differentiate between quality assurance and quality control and discuss the importance of quality systems in satisfying the requirements of both legislation and the needs of the consumer. You will understand evaluation of food safety standards and auditing.
How will I learn on this module?
You will learn through lectures, seminars, workshops, tutorials, fieldtrip and independent learning. The lectures will provide the knowledge required for you to understand the theoretical and practical aspects of the specialist subjects that will enable you to put into practice these concepts and techniques during the seminars and workshop sessions. Industry case studies will present food safety and quality issues and crises, and you will work on simulated case studies to apply your knowledge to potential food safety and quality issues.
Seminars will be used to encourage further reading and application of knowledge. Formative assessment will be via discussions in lecture and seminar sessions.
Directed learning will support the material delivered during taught, seminars, workshops and tutorial sessions and will allow you to consolidate your knowledge and understanding of the subject matter and support your transition to independent learning and critical analysis.
How will I be supported academically on this module?
The module tutor will provide you with academic material to support taught sessions on the respective module sites using the eLP. Material to support lectures will be uploaded in advance of lectures and the module tutor is able to provide you with guidance about the module content. You will also have the opportunity to attend tutorial, seminars, workshops and revision sessions to discuss module content and receive guidance on the assessments.
In terms of wider university support, the library has a comprehensive portfolio of short courses, structured help, and leaflets to help you with issues such as, the English language, academic writing, basic mathematics, software programmes such as Microsoft Excel, statistics, critical thinking, laboratory report writing, and more general information such as “how to find a book or journal”, or “how to order an Inter-Library loan”. These can be accessed at the help desk in the library itself or online (www.northumbria.ac.uk/skillsplus).
What will I be expected to read on this module?
All modules at Northumbria include a range of reading materials that students are expected to engage with. Online reading lists (provided after enrolment) give you access to your reading material for your modules. The Library works in partnership with your module tutors to ensure you have access to the material that you need.
What will I be expected to achieve?
Knowledge & Understanding:
1. Differentiate between quality assurance and quality control and evaluate the benefit of associated systems to control food safety and quality.
2. Understand food industry systems and best practices to underpin food quality and safety.
Intellectual / Professional skills & abilities:
1. Demonstrate the importance of quality systems in satisfying the requirements of both legislation and the needs of the consumer.
2. Prepare and present the documentation associated with HACCP for a given situation.
Personal Values Attributes (Global / Cultural awareness, Ethics, Curiosity) (PVA):
1. Work and communicate effectively as part of a team.
How will I be assessed?
The assessment will be split between a two hours (plus 10 minutes reading time) exam (50%) and an oral presentation of a group assignment on HACCP for a given situation (50%).
Marking scheme provided for Presentation.
Written feedback provided on Exam.
MLOs assessed for Exam: KU1-2, IPSA1
MLOs assessed for oral presentation: KU2,IPSA1-2, PVA1.
Pre-requisite(s)
AP0410 - Food Science
AP0523 - Analytical and Food Chemistry
AP0524 - Food Microbiology
Co-requisite(s)
AP0617 - Product Development and Sensory Analysis
AP0620 - Food Processing and Preservation
Module abstract
Food Quality and Safety’ is designed to provide you with an understanding of the principles and practices involved in the maintenance of quality and safety within the food industry. Following this module you will realise the value of quality assurance and quality control procedures in the production of food and how important these procedures are for satisfying, both the legal requirements and the customers need for quality and safety. As part of this module you will prepare, present and defend the documentation associated with HACCP for a given situation.
The knowledge and in depth understanding of the content provided as part of ‘Food Quality and Safety’ is envisaged to be a key strength in your employability within the food industry, by equipping you with an understanding of current industry best practices relating to ensured food quality and safety.
Course info
Credits 20
Level of Study Undergraduate
Mode of Study 1 year Full time or 2 Years Part time
Location Hong Kong
City Hong Kong
Start September
All information is accurate at the time of sharing.
Full time Courses are primarily delivered via on-campus face to face learning but could include elements of online learning. Most courses run as planned and as promoted on our website and via our marketing materials, but if there are any substantial changes (as determined by the Competition and Markets Authority) to a course or there is the potential that course may be withdrawn, we will notify all affected applicants as soon as possible with advice and guidance regarding their options. It is also important to be aware that optional modules listed on course pages may be subject to change depending on uptake numbers each year.
Contact time is subject to increase or decrease in line with possible restrictions imposed by the government or the University in the interest of maintaining the health and safety and wellbeing of students, staff, and visitors if this is deemed necessary in future.
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