Food industry quality management
| Structure Type: | Course |
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| Code: | KC03CE60030 |
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| Type: | Elective |
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| Level: | Bachelor |
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| Credits: | 4.0 points |
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| Responsible Teacher: | Pasto, Matti-Pekka |
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| Language of Instruction: | Finnish |
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Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| BIOEL-2013 |
3 autumn |
4.0 |
2015-08-01 |
2015-12-31 |
Learning Outcomes
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.
Student's Workload
Total work load of the course: 100 h
- of which scheduled studies: 48 h
- of which autonomous studies: 52 h
Prerequisites / Recommended Optional Courses
Introduction to Food Technology
Food Hygiene and Legislation
Contents
- 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
Recommended or Required Reading
Lecturer's material, standards
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures
Assessment Criteria
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.
Assessment Methods
Approved exam, exercise
Work Placement
None
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