PDQ-10804 Quality Systems Operations

Course

Credits 4.00

Teaching methodContact hours
Lectures24
Learning supported by IT
Practical extensively supervised12
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.

ProgrammePhaseSpecializationPeriod
Compulsory for: BFTFood TechnologyBSc6WD