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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]
Quality Assurance and Quality Control
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  

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