Science
A310 Quality Assurance in Agricultural and Food Products
This module hones the students’ skills in analytical methods for assessing the quality of food materials, focusing on their physical, chemical, and microbiological aspects.
Students will engage in experiments with various food materials and apply their understanding of microbiology in the context of food spoilage and foodborne pathogens. The curriculum highlights good hygiene practices in food, manufacturing, and agricultural settings. A significant part of the module is dedicated to food safety regulations, teaching students to plan and maintain Hazard Analysis and Critical Control Points (HACCP) systems and familiarising them with ISO standards like ISO 22000:2018. Additionally, the module introduces Good Agricultural Practice (GAP) principles for safe and wholesome agricultural produce, along with the importance of traceability systems in food and agriculture. Ultimately, students will learn to conduct food safety checks and implement hygiene procedures, culminating in a national certification in Workforce Skills Qualification (WSQ) Food Safety Level 3.