PDQ-20306 Basic Course Food Quality Management

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Studiepunten 6.00

Language of instruction:

English

Contents:

- food products and food quality. Quality attributes;
- influencing quality attributes in the agri-food chain;
- quality management and organisation, history of quality management;
- principles of the techno-managerial approach;
- concepts, systems and methods of quality design, quality control and quality improvement;
- from a technological and managerial perspective;
- food quality systems : GP,HACCP,ISO,BRC;
- quality policy and strategy, Total Quality Management;
- evaluation quality management, quality costs and auditing;
- specific aspects in different sectors.

Aims:

Students will:
- have basic knowledge and insight in food quality management;
- understand different quality concepts;
- understand technological quality influencing factors and their consequences for product quality;
- understand management factors and human behaviour and their relationship with quality performance;
- have insight in principles, possibilities and restrictions of different quality systems ;
- be able to describe and analyse different quality strategies;
- understand developments in food quality management in chain perspective.

Activities:

Lectures and cases.
Active participation during lectures through case analysis, supported by multiple choice activities on Blackboard.

Examination:

Written exam.

Literature:

Yes, on (blackboard) internet Book: Luning, P.A.,Marcelis W.J. and Jongen W.M.F. , 2002, Food Quality Management: a techno-managerial approach. Wageningen Pers. ISBN 9074134815