Kursussøgning, efter- og videreuddannelse – Københavns Universitet

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Kursussøgning, efter- og videreuddannelse

Food Quality Management and Control

Practical information
Study year 2016/2017
Block 1
Programme level Full Degree Master
Course responsibles
  • Nils Arneborg (2-7d704f757e7e733d7a843d737a)
  • Thomas Skov (4-776b766e4369727267316e7831676e)
  • Department of Food Science
Course number: NFOK15011U

Course content

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.

Learning outcome

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:

- 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.

- 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. 

- 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.

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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)


Study Board of Food, Human Nutrition and Sports

Course type

Single subject courses (day)


1 block


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Teaching and learning methods

Lectures, theoretical practicals, and seminars. The lectures introduce theoretical and practical aspects of international systems on quality/food safety management and control. The theoretical practicals and seminars will help the students to interpret and obtain an understanding of the above mentioned aspects.


No limitation




See Absalon for specific course literature.


Category Hours
Lectures 30
Theory exercises 10
Project work 105
Colloquia 20
Preparation 40
Exam 1
English 206


Type of assessment

Oral examination, 20 min
Description 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.


All aids allowed

Marking scale

7-point grading scale

Criteria for exam assessment

Cf. Learning Outcome.

Censorship form

No external censorship
More than one internal examiner


Same as the ordinary examination

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