| Department of Food Science | |||||||||||||||
| Earliest Possible Year | BSc. 2 year | ||||||||||||||
| Duration | One block | ||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||
| Course Level | Joint BSc and MSc | ||||||||||||||
| Examination | Final Examination written examination and oral examination All aids allowed Description of Examination: Oral defence of project report. The project exercise is handed out at the beginning of the course, and the project work is carried out in groups of 4-5 persons. The oral defence is attended by the whole group, but each student should contribute with an issue of own choice. On this basis, each student is evaluated individually. Weight: 20% oral defence 80% project report 13-point scale, external examiner | ||||||||||||||
| Organisation of Teaching | Circa 40% lectures, 30% theoretical exercises and 30% seminars. | ||||||||||||||
| Block Placement | Block 1 Week Structure: B | ||||||||||||||
| Teaching Language | English | ||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||
| The course is part of the specializations Dairy technology and Meat science and technology, and it gives applied science competences within international food legislation and quality management systems throughout the food chain. Competences obtained within applied science: - Knowledge of international food legislation. - Knowledge of international systems on food safety management. - Understand the interplay between international legal requirements and quality management systems in the agri-food chain. | |||||||||||||||
| Course Objectives | |||||||||||||||
| To provide the students with knowledge about international quality management systems in the agri-food chain and understanding of the concepts of food quality and design of food products. To provide the students with detailed insights in food safety management. To provide the students with knowledge of international food legislation. | |||||||||||||||
| Course Contents | |||||||||||||||
| Introduction to food quality management including the Techno-Managerial approach in the agri-food chain. Quality Management and its historical foundations. Quality design, product and process development, use of tools like quality function deployment ('house of quality'). Quality control, including statistical process control. Quality improvement tools. Quality assurance, including the Global Food Safety Initiative and similar international systems. Total Quality Management. Food quality management in developing countries. World-wide- and EU-legislative demand for quality of agri-food products comprising: Introduction to the legal system, principles in the general food law, international food trade, codex alimentarius, traceability, EU-regulations on the hygiene of foodstuffs, and EU-regulations on the official feed and food control. | |||||||||||||||
| Teaching And Learning Methods | |||||||||||||||
| Lectures, theoretical practicals, seminars, and project work. The lectures introduce theoretical and pratical aspects of international food legislation and systems on food safety management. The theoretical practicals, seminars, and the project work will help the students to interpret and obtain an understanding of the above mentioned aspects. | |||||||||||||||
| Course Litterature | |||||||||||||||
| Luning et al. (2002): Food Quality Management: A techno-managerial approach | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Mogens Jakobsen, moj@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35333216 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee LSN | |||||||||||||||
| Course Scope | |||||||||||||||
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