FB3AQS: Advanced Food Quality and Safety

Module code: FB3AQS

Module provider: Food and Nutritional Sciences; School of Chemistry, Food and Pharmacy

Credits: 20

Level: 6

When you’ll be taught: Semester 1

Module convenor: Mrs Justine Norris , email: j.f.norris@reading.ac.uk

Pre-requisite module(s):

Co-requisite module(s):

Pre-requisite or Co-requisite module(s):

Module(s) excluded:

Placement information: NA

Academic year: 2025/6

Available to visiting students: No

Talis reading list: Yes

Last updated: 3 April 2025

Overview

Module aims and purpose

This module you will advance your knowledge on elements of Food Quality Management System and how it is structured to ensure Food Safety and Quality within manufacturing. This includes the practical application of appropriate legislation including statistical methods to meet legal and quality compliance, HACCP, Traceability and Product recall. It also covers general aspects of Food defence – VACCP & TACCP.

Module learning outcomes

By the end of the module, it is expected that students will be able to:

1. Practically apply quality and food safety systems knowledge to devise a HACCP plan and prepare for an internal system audit
2. Describe what is a risk and what are the methods used in Food Defence
3. Explain the key elements required by a Food Quality Management system and the differences between third party accredited schemes
4. Interpret and apply the legislation required to produce safe, quality food

Module content

• Food Quality systems structure focus on audits, traceability and withdrawal
• Food Safety system – HACCP
• Food Defence - TACCP & VACCP system introduction
• Practical application of Food law and Due Diligence
• 3rd party accredited Quality systems – BRCGS, ISO22000
• Statistical methods for Quality control and legal compliance

Structure

Teaching and learning methods

• Guided online learning through screencast, scientific publications, interpretation of international accredited quality systems, etc. will be used to develop independent learning skills, to introduce the main core concepts of the module and better prepare students for complementary interaction sessions in person.
• Interactive sessions in the form of lectures and seminars will be used to explain in more detail, discuss, and put into context (real-life case studies/mathematical problems) some of the most important concepts covered and knowledge acquired.
• Workshops sessions will provide an opportunity to students to learn by creating and interpreting specific documentation to comply with quality and legal standards in the food industry.
• Independent learning skills will be developed through engaging with published research from the TALIS reading list and beyond, interpretation of international accredited quality systems and regulations, etc.

Study hours

At least 40 hours of scheduled teaching and learning activities will be delivered in person, with the remaining hours for scheduled and self-scheduled teaching and learning activities delivered either in person or online. You will receive further details about how these hours will be delivered before the start of the module.