FOOD SAFETY AND QUALITY II

Single discipline educational activity

Course Sheet

Academic Year of enrolment:

2021/2022

Type of Course:

Characterising

Optional/Mandatory:

Compulsory

Degree:

Master's Degree Programme in FOOD QUALITY AND SAFETY

Disciplinary Sector:

Food Sciences

Language:

Italian

Credits:

Programme Year:

Professor and Collaborators:

MONTANARI Luigi

Obligatory attendance:

Yes

Minimum hours of attendance:

Hours of classroom activity:

Prerequisites:

Knowledge of the principles and methods applied in the field of food technologies: unitary operations and processes.

AF code:

A001930

Assessment Methods

Verification of learning:

Checks in the classroom, final ANGQ test for the lead auditor module and final oral exam.

Teaching period

Second semester

Objectives

To provide key information about the application of voluntary standards for quality certification in the food industries, including the implementation of quality assurance control systems. The areas of application concern process and product certification, internal traceability. The students will also have the opportunity to be qualified, after passing the 40-hour module, as a "lead auditor" of self-control system (HACCP) and quality management.

Contents

Quality, healthiness and specificity of foods (general concepts and methods); approach to process processes and logic systems; quality systems; definition of quality system; the design of quality systems; the conceptual models of quality systems; the formalization of the quality system (quality manual); the information system; the Quality Function Deployment; the management of quality control and related certification (process and product); introduction to the UNI EN ISO series 9000 voluntary standards; the certifications BRC and IFS; limits and development of quality management systems; EU regulated certifications.
Course for "lead auditor" HACCP and quality management (Continuous module of 1 week: 5 days, including the final evaluation, provided in collaboration with ANGQ: National Association of Quality Assurance).

Recommended Bibliography

Claudio Peri, “Qualità: concetti e metodi”, Francoangeli editore.
Claudio Peri, Vera Lavelli, Ardian Marjani, “Qualità nelle aziende e nelle filiere agroalimentari”, HOEPLI editore.
R. Paul Simgh, Dennis R. Heldman, “Principi di tecnologia alimentare”, casa editrice Ambrosiana.
Materiale didattico fornito nel corso dei due moduli intensivi erogati in codocenza con esperti ANGQ.
Pubblicazioni di carattere tecnico-scientifico e/o divulgativo consigliate dai docenti.
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Testi e norme di cui si consiglia la lettura e/o la consultazione:
Norme UNI EN ISO: 9000:2015, 9001:2015, 9004:2018.
Claudio Peri, “oltre i sistemi qualità”, HOEPLI editore.
AA VV: Il dizionario della qualità, edizione del Sole 24 ore S.p.A. a cura di Piero De Risi.
Giancarlo Sturloni, “Le mele di Chernobyl sono buone”, Sironi editore.
Claudio Pompei, “La trasformazione industriale di frutta e ortaggi”, edizioni agricole Edagricole.

Methods of Provision

Conventional

Teaching Methods

Lectures, classroom simulations and final test for the lead auditor module.

Contacts/More Information

We also strongly recommend that you thoroughly review the knowledge related to PREREQUISITES. Fundamentals of: mathematics, physics, chemistry, biochemistry and general microbiology. The main basic subjects of food technologies: technical physics, unit operations and machines, processes, chemistry and analysis of food products, microbiology and food hygiene. English language. It is also useful and advised to have good knowledge of the subjects related to primary production: agronomy, herbaceous and tree crops, principles of animal husbandry and animal production.

FOOD SAFETY AND QUALITY II

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FOOD SAFETY AND QUALITY II