NFOK15011U Food Quality Management and Control
MSc Programme in Food Science and Technology
MSc Programme in Food Innovation and Health
MSc Programme in Agricultural Development
MSc Programme in Sustainable Development in Agriculture (Agris
Mundus)
The course will introduce the concepts of quality management and control from three different/complementary perspectives: 1) a detailed reading of the ISO 22000 standard, and insight into the use of HACCP (Hazard Analysis and Critical Control Points) for the management of food safety; 2) monitoring of the food quality based on process monitoring tools such as Statistical Quality Control (SQC) and Lean Six Sigma to ensure a food product with minimal variation; and 3) sampling and verification of the food production – how to ensure that a proper sample is taken that is representative for the whole food production chain/batch/line.
Producing food requires understanding of all process steps, and knowledge of the performance of each step is critical to estimate the variability of the final product. Knowing the variability makes it possible to find solutions for adjusting it, if it is not in accordance with the process step and/or end-product specifications. Thus, the idea of measuring, understanding, adjusting, monitoring and controlling variability throughout the production is a key topic of this course.
Quality in this course will be seen both in a wide context; i.e. as proof of product specification meaning that the variability of the food produced is known and below or within an acceptable limit to ensure customer satisfaction, as well as in a more narrow context; i.e. as food safety meaning that the amount of hazards is below a certain limit.
The main objective of this course is to provide the students with knowledge on international food safety management system standards and food quality monitoring and verification tools. After completing the course, the students should be able to:
Knowledge:
- Describe food safety management, using HACCP, according to
international standards on food safety management
(e.g. ISO 22000).
- Show overview of how the above mentioned food safety
management system standards can be applied in the food industry.
- Use monitoring systems (e.g. real-time measurements), Six Sigma
and SQC like tools to get knowledge of and to monitor critical
control points in a food production and also to understand how the
measurement uncertainty of process steps will influence the
uncertainty/variability of the food product parameters.
- Describe how a food production should be sampled to ensure that
process variation is understood and under control.
Skills:
- Apply HACCP for food safety management.
- Use SQC and sampling technologies to monitor and verify process
and product specifications.
- Communicate orally problems and solutions within food quality and
safety management.
Competences:
- Evaluate whether existing and/or new control strategies are
appropriate in order to achieve safe and robust food products.
- Evaluate how the raw materials and production steps can be
monitored to get an even better control of the final food
product.
See Absalon for specific course literature.
- Category
- Hours
- Colloquia
- 20
- Exam
- 1
- Lectures
- 30
- Preparation
- 40
- Project work
- 105
- Theory exercises
- 10
- Total
- 206
As
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Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 minDescription of Examination: 3 weeks before the examination, all examination questions (covering the essential issues of the course) are handed out. At the time of examination, one question is drawn, and the examination proceeds without preparation time. Half of the time will be used on the drawn question; the other half on random questions within the curriculum.
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
More than one internal examiner
- Re-exam
Same as the ordinary examination
Criteria for exam assesment
Cf. Learning Outcome.
Course information
- Language
- English
- Course code
- NFOK15011U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 1
- Schedule
- A
- Course capacity
- No limitation
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Nils Arneborg (2-71644369727267316e7831676e)
- Thomas Skov (4-776b766e4369727267316e7831676e)