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PROCESBEHEERSING EN KWALITEITSCONTROLE |
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| Lectured in |
4th year Agriculture and BiotechnologySection agricultural and food industriesOptional course foodstuffs technology
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| Theory |
[A] 25.0 |
| Exercises |
[B] 37.5 |
| Training and projects |
[C] 0.0 |
| Studytime |
[D] 120 |
| Studypoints |
[E] 4 |
| Level |
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| Language of instruction |
Dutch |
| Lecturer |
Geertrui VLAEMYNCK
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| Reference |
BILBIV04O22855 |
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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. The course integrates basic knowledge of food technology and techniques of analysis of food into production control and final quality of food products
Topics
Total quality management.Statutory requirements and national and international supervising authorities. Principles of HACCP and risk analysis; BRC; FMEA; ... Restrictions and usefullnes of modelling in a quality systemAspects 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.
Prerequisites
Some knowledge about food technology and chemical and microbiological analytical techniques is recommended.
Final Objectives
Profound knowledge of quality systems and their implementation in the food industry. Be able to implement knowledge from different courses (chemical/microbiological analysis; engineering; food technolgy). Analysis of food processes.
Materials used
Teacher's course
References of books and sites on internet
Study costs
Cost: 10.0 EUR
Cursus nota's: 10 Euro
Study guidance
Possibility for questions
Teaching Methods
Lectures/ project work
Practical exercises
Factory visits
Assessment
Oral examination
Exercises: reports of laboratory work
Theory:
Practical work:
Lecturer(s)
Geertrui Vlaemynck
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