FQD-20306 Food Quality Management

Course

Credits 6.00

Teaching methodContact hours
Lecture40
Independent study0
Course coordinator(s)dr. ir. EJH Spelt
Lecturer(s)dr. ir. EJH Spelt
dr. JLF Hagelaar
dr. ir. PA Luning
Examiner(s)dr. JLF Hagelaar
dr. ir. EJH Spelt

Language of instruction:

EN

Continuation courses:

FQD-22306 Food Quality Analysis & Judgement;
FQD-64306 Food Quality Management Research Principles I;
FQD-64806 Food Quality Management Research Principles II.

Contents:

Management of food quality in the agri-food chain is rather challenging, because it deals with as well complex food production systems as dynamic food organizations operating in a vigorous environment. Integration of knowledge from natural and social sciences is therefore crucial in this area. The course is an introduction into the technological and managerial principles and practices in food quality management.
The techno-managerial approach will be introduced as a way to analyse complex food quality management issues. The major theoretical topics include:
- food products, food quality, and quality attributes; 
- factors influencing quality attributes in the agri-food chain;
- quality management and organisation, history of quality management;
- technological and managerial concepts, methods, tools, practices in quality design, quality control, quality improvement, and quality assurance;
- quality assurance guidelines and standards such as GMP, PRP, HACCP, ISO9001, ISO22000, BRC;
- quality policy and strategy, Total Quality Management;
- evaluation quality management, quality costs and auditing.
In addition, various types of food quality management issues will be provided to exercise with analysing problems from practice using a techno-managerial approach.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- explain in detail the different food quality concepts and the major quality management principles;
- understand the major technological quality influencing factors and their consequences for product quality;
- explain the quality management functions and their relationships with quality performance and recognise the impact of human behaviour;
- understand principles and recognise restrictions of different quality standards and guidelines;
- describe and analyse different quality management strategies;
- use the acquired understanding about the technological and managerial principles and practices in food quality management to analyse complex problems from a techno-managerial perspective.

Activities:

- studying the book chapters to understand the food quality management concepts and models, supported by digital course material;
- active participating in lectures to practise the use of the food quality management concepts and models;
- analysing various food quality management problems using these food quality management concepts and models;
- active participation in plenary discussions abour how to analyse food quality management problems from a techno-managerial perspective.

Examination:

The final grading is based upon a written exam including 20 multiple choice questions (60%) and 4 open questions (40%). 

Literature:

Book: Luning, P.A. and Marcelis, W.J. (2020). Food Quality Management, technological and managerial principles and practices. Wageningen Academic Publishers (see: https://www.studystore.nl/).

ProgrammePhaseSpecializationPeriod
Compulsory for: MFSFood SafetyMScB: Spec. B - Food Law and Regulatory Affairs1MO
MFQFood Quality ManagementMSc1MO