Students will learn a methodology to plan and to implement a Food Quality Management System. They will learn relationships between Quality Management System, system certification according to EN ISO 9001 standard, Safety Management System, product certification and traceability. They will also learn to write a Quality Manual and the relevant documentation.
Bruno Zanoni. Tecnologia Alimentare. Contenuti e metodologie di studio. Libreriauniversitaria.it edizioni, Padova, 2011.
Norma UNI EN ISO 9001:2000. Sistemi di gestione per la qualità. Requisiti. UNI, Milano.
Peri C., Lavelli V., Marjani A. 2004. Qualità nelle aziende e nelle filiere agro-alimentari, Hoepli, Milano.
Learning Objectives
Knowledge acquired: supplying students with a methodological approach designed to plan and to implement quality management systems for products in food companies. Allowing students to understand relationships between Quality Management Systems, system certification according to UNI EN ISO 9001 standard, HACCP systems, product certifications, and chain traceability.
Competence acquired (at the end of the course): ability to plan a Quality Management System, ability to draw up a Quality Manual and the relevant documentation.
Skills acquired (at the end of the course): team work, retrieval and processing of information from the literature, ability to make an oral presentation.
Prerequisites
A basic knowledge of Food Science and Technology
Teaching Methods
Lessons and team work on case studies
Type of Assessment
A two-step examination: written answers to questions concerning basic disciplinary topics; and oral interview to verify the student’s ability to apply learned notions.
Course program
Basic concepts of Quality Management of products in food companies.
Basic methods for Quality Management of food products in food companies.
Planning and implementation of a Quality Management System of products in food companies to comply with UNI EN ISO 9001 standard.
Voluntary certification in the food production sector with reference to system and product.
Planning and implementation of additional management systems: Hygiene Management Systems according to the HACCP method, BRC-IFS Systems, Traceability Systems, etc.