PDQ-10804 Quality Systems Operations
Course
Credits 4.00
Teaching method | Contact hours |
Lectures | 24 |
Learning supported by IT | |
Practical extensively supervised | 12 |
Course coordinator(s) | prof. dr. ir. MAJS van Boekel |
dr. ir. KA Hettinga | |
Lecturer(s) | prof. dr. ir. MAJS van Boekel |
prof. dr. ir. JGAJ van der Vorst | |
dr. ir. KA Hettinga | |
Examiner(s) | prof. dr. ir. MAJS van Boekel |
Language of instruction:
English
Contents:
Quality and safety systems have become an essential part of each industry, company or establishment dealing with agricultural and food products along the whole supply chain. The course is an introduction into the principles behind effective operational quality systems in food organisations.
Major theoretical topics of the course include:
- relation between food properties and quality attributes;
- basic principles of operations management;
- introduction to major quality assurance standards (ISO22000, ISO9001);
- principles of major technological tools, methods, techniques in quality inspection and control
- role of people in operational quality systems.
In addition, the course contains a case describing the design of a quality system, which will serve as basis for critical analysis of factors influencing the actual operation of the implemented quality system.
Learning outcomes:
At the end of this course, students are expected to be able to:
- relate food properties to quality attributes;
- know basic principles of operations management;
- recognise major management processes and the role of people in operational quality systems in food organisations;
- understand principles and recognise restrictions of different quality assurance standards;
- use knowledge about major technological tools, methods, techniques in quality control and inspection and operations management to critically analyse the design of a quality system.
Activities:
Following lectures, reading of literature, critical analysis of quality system elements.
Examination:
Written exam.
Literature:
A reader is available.
Programme | Phase | Specialization | Period | ||
---|---|---|---|---|---|
Compulsory for: | BFT | Food Technology | BSc | 6WD |