PDQ-35906 Advanced Food Quality Management 2

Course

Credits 6.00

Language of instruction:

English

Assumed knowledge on:

PDQ-20306

Contents:

This course broadens and deepens the knowledge and skills in using the techno-managerial approach in food quality management research as acquired in PDQ-35306 Advanced Food Quality Management 1. The course is focused on development and critical judgment of alternative scenarios for solutions of complex food quality problems within a company perspective and its chain context. The major topics addressed in this course include:
- food quality management research methodology;
- barriers in multi-methodology and interdisciplinary thinking;
- use of a techno-managerial approach in problem solving and policy development;
- assessment of solutions for food quality problems;
- assessment of relevant technologies and organizational measures in the fields of Q-design, Q-- control, Q-improvement, Q-assurance and Q-policy & strategy;
- evaluation of solutions on company policies and agri-food chain perspective;
- critical evaluation of the research process and the role of the researcher.
The topics will be applied in different cases and further explored in a literature thesis.

Learning outcomes:

At the end of this course, the student will be able to:
- solve quality issues by an iterative process using theoretical models/concepts and practical information;
- translate technological measures to consequences for managerial measures and managerial measures to consequences for technological measures;
- assess and evaluate technological measures and alternative organisational arrangements in quality design, quality control, quality improvement and quality assurance from a techno-managerial perspective;
- evaluate quality strategies and policy in specific situations in the agri-food production chain; critically evaluate his/her own research process and his/her role as researcher in this process.

Activities:

In the course students will get familiar with the food quality management research process. This process has four phases: appreciation, analysis, assessment and action/evaluation phase. This course focuses on the last two phases, and is divided into two parts, each part including one of those phases. Part 1 is focused on the assessment of solutions for food quality problems. Part 2 involves the translation of solutions in company policies. In the course all activities are focused on solving quality problems in a chilled ready-to-eat meals chain. Apart from this, a theory analysis must be executed, which includes comparing and analyzing different theories on a certain topic.
The course is mainly based on individual activities, but in the plenary sessions, the teachers and guest lecturers will actively provide feedback on assignments. In the course individual activities are embedded in a team of students, having a joint quality problem to solve. Each student executes individual activities as a contribution to the teamwork, but everyone will be individually judged. The main activities include joining lectures and discussions, attending guest lectures, literature analysis, writing reports and giving presentations.

Examination:

Judgement is based on the reports and presentations of different parts, and an individual written exam.

Literature:

A course manual will be available on Blackboard, including assignments, case descriptions and background literature.
Book: Luning, P.A. and Marcelis, W.J. (2009). Food Quality Management, technological and managerial principles and practices. Wageningen Academic Publishers.