Food industry quality management (4cr)
Code: KC03CE60030-8
General information
- Enrollment
- 29.08.2015 - 30.09.2015
- Registration for the implementation has ended.
- Timing
- 01.09.2015 - 19.12.2015
- Implementation has ended.
- Number of ECTS credits allocated
- 4 cr
- Local portion
- 4 cr
- Mode of delivery
- Contact learning
- Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
- Teachers
- Pekka Maijala
- Course
- KC03CE60030
Evaluation scale
1-5
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
Materials
Lecturer's material, standards
Teaching methods
Lectures
Employer connections
None
Student workload
Total work load of the course: 100 h
- of which scheduled studies: 48 h
- of which autonomous studies: 52 h
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.
Qualifications
Introduction to Food Technology
Food Hygiene and Legislation