|Teaching method||Contact hours|
|Course coordinator(s)||E Cengiz|
|Lecturer(s)||dr. ir. MW Reij|
|dr. ir. EJH Spelt|
|dr. ir. PA Luning|
|dr. ir. EJH Spelt|
|dr. ir. MW Reij|
Language of instruction:
Assumed knowledge on:
Food Quality Management (FDQ20306) or Quality System Operations (FQD 10804).
The role of food quality professionals has become more demanding because of increasing stakeholder requirements on the quality, safety and integrity of our food and their production systems. Consequently, there is a need for highly educated people that have the capabilities to execute root cause investigations, lead fact-based decision making in quality control and improvement processes, and who are able to manage food safety and compliance to quality assurance standards. These are crucial competencies for food quality professionals. The course builds further on the basic course in Food Quality Management (FDQ20306), where students attain an initial understanding of the principles of quality tools and auditing. The course on advanced tools in quality management aims at 1) advancing students’ understanding of the principles of quality tools and auditing processes, 2) strengthening students’ capabilities in applying and critically evaluating quality tools, 3) developing students’ auditing skills.
After successful completion of this course students are expected to be able to:
- understand statistical principles underlying tools for food quality and safety control;
- apply and critically evaluate major statistical tools in control (like acceptance sampling, root cause analysis);
- apply and critically evaluate major statistical tools in improvement (like control charts, Pareto analysis);
- develop an audit plan, prepare an audit and critically evaluate the audit process;
- reflect on own audit skills;
- concisely report findings and conclusions in a management report.
- following lectures to deepen theoretical knowledge;
- participating in interactive tutorials with practitioners in the field of food quality management;
- analysing data originating from real practices;
- group assignments in which students apply and critically evaluate quality tools and audit processes and report findings for management decisions.
The final grade is based on the grades of the three assignments (50%) and the grade for the examination (50%). The marks for both parts should be each minimal 5.5.
The literature will be provided at the start of the course on Brightspace.
|Compulsory for:||MFQ||Food Quality Management||MSc||C: Spec. C - User-Oriented Food Quality||3WD|
|MFQ||Food Quality Management||MSc||A: Spec. A - Quality Control and Assurance||3WD|
|MFQ||Food Quality Management||MSc||B: Spec. B - Quality and Food Logistics||3WD|
|Restricted Optional for:||MFQ||Food Quality Management||MSc||D: Spec. D - Quality Management and Entrepreneurship||3WD|