Quality Management

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Objectives

Understand the basic principles of Quality Management

Apply the fundamental principles of Quality Management to real life examples from the food industry

Understand the importance of the Quality Policy for Quality Management in food industry

Write a Quality Policy document for an organization of the food production sector

Understand the role of Quality Design and innovation in nowadays food industries

Understand the role of Statistical Quality Control in nowadays food industries

Apply basic principles of the Statistical Quality Control to case studies from food industries

Understand the basic principles of Quality Improvement

Understand the basic principles of Quality Assurance

Understand the role of HACCP in Food Quality Assurance

Prepare a HACCP plan for a food producer

Program

The Quality concept and its evolution. Quality gurus and their contribution towards the present knowledge on Quality. Total Quality Management: its basic principles

Management functions – basic concepts: planning, controlling, leading and organising

Quality Management Functions – fundamental aspects

Quality Policy and Strategy. Importance. Practical application.

Quality Design. Product design – the process and technological tools. Principles of process design. Technological tools for process design

Quality Control. Principles and practice of statistical quality control in the scope of Quality Management

Quality Improvement. The Quality Improvement process – activities and decisions. Elementary conditions for

Quality Improvement.

Quality Assurance. The Quality Assurance process – activities and decisions, guidelines and standards. Quality Assurance in a chain perspective. Safety Assurance and HACCP.

Teaching Methodologies

Lectures provide the students with the basic knowledge on the basic concepts of the unit. Research, exploration and discussion of the themes under study are promoted to deepen the students’ comprehension.

In practical sessions, case-studies are presented, to promote the application of the fundamental concepts to real life situations from food production units.

Bibliography

Luning PA & Marcelis WJ. 2009. Food Quality Management: Technological and Managerial Principles. Wageningen Academic Publishers, Wageningen, The Netherlands

Linneman AR & van Boekel MAJS. 2007. Food Product Design: an Integrated Approach. Wageningen Academic Publishers, Wageningen, The Netherlands

Alli I. 2003. Food Quality Assurance: Principles and Practices. CRC Press, Florida, USA

Luning PA, Devlieghere F & Verhé R. 2006. Safety in the Agri-Food Chain. Wageningen Academic Publishers, Wageningen, The Netherlands

Smulders FJM & Collins JD. 2004. Safety Assurance During Food Processing. Wageningen Academic Publishers, Wageningen, The Netherlands

Baptista P, Pinheiro G & Alves P. 2003. Sistemas de Gestão de Segurança Alimentar. Forvisão, Guimarães, Portugal

Code

0201000

ECTS Credits

6

Classes

  • Teóricas - 20 hours
  • Teórico-Práticas - 26 hours

Evaluation Methodology

  • Evaluation of the proposed case-studies: 50%
  • Exam: 50%