Key words
Process control and quality management in the food industry
Objectives
The aim of this course is to give the students a broad basis of total quality management in the food industry. Various aspects of quality, risk analysis, authenticity and tracebility are discussed.
Prerequisites
Some knowledge about food technology and chemical and microbiological analytical techniques is recommended.
Topics
Total quality management.
Statutairy requirements and national and international supervising authorities.
Principles of HACCP and risk analysis.
Restrictions and usefullnes of modelling in a quality system.
Aspects concerning authenticity and tracebility are discussed.
Specific elements of process control and quality assurance in different sectors of the food industry (cfr. Technology of Food industry) are given.
Teaching Methods
Lectures, factory visits.
Materials used
Teacher's course
Study guidance
Possibility for questions
Assessment
Oral examination
Study costs
Course ± 10 Euro
Lecturer(s)
Geertrui VLAEMYNCK
Language
Dutch
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