|Teaching method||Contact hours|
|Course coordinator(s)||B Behdani|
|dr. ir. EJH Spelt|
|dr. R Akkerman|
|Examiner(s)||dr. ir. EJH Spelt|
Language of instruction:
Assumed knowledge on:
ORL-20306 Decision science 1; FQD-20306 Food Quality Management.
ORL-30806 Operations Research and Logistics; Thesis ORL; Thesis FQD; Thesis HPC.
Food Logistics Management (FLM) is about how organisations fulfil market demand by getting the right food product, in the right quantity and quality, at the right time and place, as efficient and sustainable as possible. It discusses issues and developments in logistics theory (such as buffering, inventory management, risk pooling) and combines it with developments in food quality management (such as quality monitoring and control, product quality prediction models) and information technology. Together it provides a firm basis for research on Quality Controlled Logistics (QCL), i.e. using information on the dynamic product quality behaviour to control goods flows in the supply chain in order to optimize product availability at retail outlets in an efficient and sustainable way. Students will learn how to analyse, model and design innovative and sustainable logistics systems for agrifood products. Next to that, a web-based simulation game, called The Fresh Connection, is used in the course to give students the opportunity to experience in a virtual business environment what the effects are of logistic decision making in a food supply chain.
After successful completion of this course students are expected to be able to:
- demonstrate a detailed understanding of logistics and food quality management concepts in food supply chains;
- model and design logistics systems that incorporate quality and sustainability issues using appropriate modelling techniques;
- apply food logistic and quality control theory in practical decision making;
- explain the interactions between technological developments, food quality management and logistics management;
- analyse and diagnose a business case using logistics and food quality management theories.
- following lectures on food logistic and quality control theory;
- making exercises;
- simulation gaming;
- analysing and diagnosing a business case;
- studying written material.
Final grading is based on a written closed book exam (70%) and the average mark for the reports on three assignments (30%). The written exam consists of open-ended questions.
To pass the course, the final grade should be at least 5.5 AND a minimum grade of 5.5 for the written exam should be obtained.
The grade for the assignments is valid for 5 years.
Important for re-examination: The contents of this course may be updated yearly, that means that the contents of the exam may also change yearly.
J. Hopp (2011). Supply Chain Science, Wallace. Publisher: Waveland Press, Inc. ISBN-13: 978-1-57766-738-4.
Additional literature will be provided in Brightspace.
|Compulsory for:||MFQ||Food Quality Management||MSc||B: Quality and Food Logistics||5AF|
|Restricted Optional for:||MFT||Food Technology||MSc||H: Sustainable Food Process Engineering||5AF|
|MFS||Food Safety||MSc||C: Supply Chain Safety||5AF|