Overview
The Quality Assurance and Control course at Massey University is an introduction to how to apply sensory evaluation in the context of quality assurance for the food industry. This course is a follow-on course to our Introduction to Sensory Evaluation short course.
Learning outcomes
- Explain the importance of Sensory Quality Control (QC) programmes.
- Recognise the elements of a good sensory specification.
- Outline the key considerations for running and reporting sensory quality control tests.
- Outline the relative merits of key methods for sensory quality control and where they are best applied.
Programme Structure
Lessons are a mix of theory and practical, including:- explain the importance of Sensory QC programmes
- recognise the elements of a good sensory specification
- outline the key considerations for running and reporting sensory quality control tests
- outline the relative merits of key methods for sensory quality control and where they are best applied.
Key information
Duration
- Full-time
- 1 days
Start dates & application deadlines
- StartingApply anytime.
Language
Delivered
Disciplines
Family & Consumer Science Food ScienceAcademic requirements
We are not aware of any specific GRE, GMAT or GPA grading score requirements for this programme.
English requirements
We are not aware of any English requirements for this programme.
Other requirements
General requirements
Who this course is for
- It is suitable for people working in food quality assurance, as well as food technologists, technicians and sensory specialists.
Tuition Fee
-
International
782 NZD/fullTuition FeeBased on the tuition of 782 NZD for the full programme during 1 days. -
National
782 NZD/fullTuition FeeBased on the tuition of 782 NZD for the full programme during 1 days.
Living costs for Palmerston North
The living costs include the total expenses per month, covering accommodation, public transportation, utilities (electricity, internet), books and groceries.