The course aims to impart to the students an operational knowledge of the widely used tools and techniques of TQM in food systems. In this sense, application of statistical process control, causes of variation in food production processes and how relevant data can be collected, analyzed and used to solve the quality problems in food industry according to TQM methods shall be given. In this respect it gives a full insight to the student for effective utilization of brainstorming, pareto charting, flow diagrams and cause and effect diagrams for different food systems for achievement of higher quality extended to applications in new and emerging food production techniques to estimate cost of quality. Educate students to design a TQM system for a typical food plant to improve the microbial and biochemical quality in production. Equip students with techniques, skills and engineering and management tools necessary for launching a TQM program in a food plant.