Food industry quality management (4cr)

Objective

Students will be familiar with the factors influencing the quality of food stuffs, quality control and work methods. Students will be able to apply these methods.

Content

- Basic issues in quality control
- Quality control systems
- Quality control guidebooks and work instructions
- Methods for gathering statistics
- Control charts
- Evaluation based on the senses and evaluation councils
- Utilising various evaluation methods in quality control

Qualifications

Introduction to Food Technology
Food Hygiene and Legislation

Assessment criteria, satisfactory (1)

1-2: The student understands the basic concepts and methods in quality management. Student will be able to present the basic methods for sensory evaluation of the quality.
3-4: The student understands the concepts and methods in quality management. Student will be able to present the methods for sensory evaluation of the quality.
5: The student understands the concepts and methods in quality management. Student will be able to present the methods for sensory evaluation of the quality. Student has been innovative by applying what he has learned.

Materials

Lecturer's material, standards

Teaching methods

Lectures