Diploma in Food Quality Assurance Course

(For Registration & Fee Details please Contact 0092-321-1222295 /0092-321-1222296)

Quality assurance (QA) is a set of activities for ensuring quality in the processes by which products are developed. It’s a proactive process and aims to prevent defects by concentrating on the process used to make the product. The goal of QA is to improve development and test processes so that defects don’t arise when the product’s being developed.QA can be achieved by establishing a good quality management system and assessing its adequacy. What’s more, everyone on the team involved in developing a product is responsible for quality assurance.Quality control (QC) is a set of activities for ensuring quality in products by identifying defects in the actual products produced. It’s a reactive process and aims to identify (and correct) defects in finished products.QC can be achieved by identifying and eliminating sources of quality problems to ensure customer’s requirements are continually met. It involves the inspection aspect of quality management and is typically the responsibility of a specific team tasked with testing products for defects.The level of quality that a product offers to consumers is a fundamental aspect of competition in many markets. Consumers’ confidence in the safety and quality of foods they buy and consume is a significant support to the economic development of production organizations of this type, and therefore the overall economic development. Consumer concerns about food safety as well as the globalization of food production have also led to the existence of a global internationally linked food production and distribution system. The necessity demanded by the consumer population to provide safe food with consistent quality at an attractive price imposes a choice of an appropriate quality assurance model in accordance with the specific properties of the product and the production processes. Modern trends, especially for the last ten years in quality assurance within specific production, such as the food industry, have marked the trend of hyper production and a number of production and safety standards, as well as a change of approach in the certification process of organizations according to one or more standards. This can be an additional source of costs for organizations, and can burden the food business operator`s budget in order to ensure their consistent application and maintenance. Quality assurance (QA) standards are considered to be a proven mechanism for delivering quality of product.So Food Quality Assurance Managers are responsible for managing quality and safety standards of food products and food manufacturing.

Eligibility : F.Sc./A’Level / Grade 12 + (Science)
Duration : Two Years  including Six Months Internship

Course Outline :

Year-1

Semester-1
-Principles of Food Safety and Quality Assurance
-Food Chemistry
-Food Microbiology
-Quality Assurance Management System

Semester-2
-Fundamentals of Milk Processing
-Bakery and Confectionery Products
-Principles of Fruits and Vegetables Technology
-Technology of Pulses and Oilseeds

Year-2

Semester-3
-Cleaning and Sanitation
-International Food Safety Laws & Regulations
-Hazard Analysis & Preventive Control Plans
-Applied Food Safety Management System

Semester-4
-Good Agricultural Practices
-Food Safety Applications in the Processing Environment
-Emerging Technologies in Food Processing
-Introduction to Project Management

Six Months Internship (Before , After Or During the Course)