Food Quality Management and Control

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 how food safety is achieved, 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.
• Describe how food production quality should be measured to ensure that process variation is under control.
• Describe how to gain insight into a process using quality by design to be able to optimize a process.

Skills: 

• Apply ISO 22000 for food safety management.
• Use SQC and sampling technologies to monitor and verify process and product specifications.
• Communicate problems and solutions within food safety management.
• Use monitoring systems (e.g. real-time measurements), Six Sigma and SQC like tools to get knowledge of and to monitor quality 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.

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.