Quality Control

Course contents
  • - quality requirements of bioresource and food engineering products;
    - introduction to the concept of quality;
    - the different levels of quality management: control, assurance, (integrated) management;
    - the concepts of Total Quality Control (TQC) and Total Quality Management (TQM);
    - sampling plans and systems for reliability;
    - specialization in and application of standards for food safety and quality (IFS, BRC, FSSC 2200), HACCP and GHP;
    - introduction to risk management.
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