FQD-64306 Food Quality Management Research Principles I

Course

Credits 6.00

Language of instruction:

English

Assumed knowledge on:

Food quality management principles and practices and the techno-managerial approach; basic course FQM (FQD-20306) or Quality Systems Operations (FQD-10804)

Continuation courses:

FQD-6AA06

Contents:

Todays’ quality managers in food supply chains and researchers have to deal with the complexity and dynamics of food production systems and management systems of organisations within changing environments. It requires understanding of the main functions in food quality management (i.e. design, control, improvement, assurance and policy and strategy) and the interplay with the technological food production system, and the external business environment. It sets high demands on science-based problem-solving skills of people working in the field of food quality management.
Food Quality Management (FQM) research encompasses the field of analysing and mitigating (solving) complex food quality management issues. It embodies understanding of technological aspects of agri-materials, ingredients and final foods and their food production systems (from stable to table), and how these affect product quality and safety. Moreover, it involves understanding of aspects related to people behaviour, quality management processes, organisational structures, supply chain management, governance (etc.), and how these affect the performance of the FQM functions (design, control etc.) aimed at realising and ensuring food quality.
The research paradigm in food quality management defines food quality as a function of behaviour of both food systems and human systems. This paradigm requires a concurrent analysis of theories from technological sciences and from management and social sciences to obtain a broader insight in the possible causes of the problem and to provide a more comprehensive view on possible solutions or ways to mitigate the FQM issue. This is the so-called techno-managerial approach, which is central in this course.
The research principles course (FQD-35806) builds further on the basic course FQD-20306 and aims at learning how to apply the techno-managerial approach in appreciating, defining and conceptualising complex FQM issues (research skills). Furthermore, the course will deepen knowledge in the domain of food quality management (knowledge gaining), and train students in scientific reporting (writing skills).
Major topics addressed in this course include:
- research principles in food quality management; techno-managerial approach;
- functions and core concepts in food quality management (design, control, improvement, assurance, and policy & strategy);
- complexity of food quality management;
- technological and managerial factors affecting FQM functions;
- tools to systemise factors causing problems;
- constructing conceptual research framework;
- defining measurable variables (indicators) to analyse factors;
- multiple research skills: describing problem situation, demarcating research, searching and reporting literature from multiple disciplines, formulating research questions, critical judgement of literature, presenting research progress, providing feedback.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- describe complexity of food quality management issues;
- demarcate research and define a research aim;
- identify and classify relevant technological and managerial factors underlying a complex FQM issue;
- describe how technological and managerial factors could affect FQM functions and food quality (issues mechanisms);
- operationalise factors in measurable variables (indicators);
- develop and describe a conceptual research framework as basis for structured data collection and analysis;
- apply the research techno-managerial approach;
- apply appropriately above-mentioned research skills;
- write a scientific research proposal.

Activities:

Students will work in small teams on three subsequent assignments. The final report includes all assignments and has the format of a comprehensive research proposal. Students will get teacher and student feedback on their reported assignments during the course. Students will actively work in class on activities that support the elaboration of their assignments. They will prepare and present their progress in class.
Students will give feedback on presented work of peers. After each, active working class, students will report lessons learned and plan the follow-up research activities with their team. Students will keep track on their research activities and intermediate findings, lessons learned, and planning of research activities of team members in a research notebook.

Examination:

There is no written examination. The final mark composes of the mark for the final team report and an individual mark for the critical research reflection by each student. If the mark of the final team report is below 5.5 students have to revise it and submit it in the next period. If the individual mark is below 5.5 we will plan an individual oral defend about the research.

Literature:

Study book used in FQD-20306: Luning, P.A.; Marcelis, W.J. (2009). Food Quality Management: technological & managerial principles and practices. Wageningen Academic Publishers. ISBN: 978-90-8686-116-3. We expect that students are familiar with searching literature via the digital library
Blackboard will provide lecture notes, a description of typical food company, and the description of FQM research issues, the assignments, the detailed course scheme, any relevant additional materials, and announcements.