754348 Applied quality management exercises
- Exercise course
- Semester hours
- Lecturer (assistant)
- Mundigler, Norbert , Strobl, Martina , Kneifel, Wolfgang , Dürrschmid, Klaus , Schleining, Gerhard , Brändle, Johanna
- Institute of Food Science
- Offered in
- Sommersemester 2018
- Languages of instruction
The exercises consist of 3 units, each 3 working days, where chemical and hygiene analysis are compulsory and 1 unit must be selected, either Sensory Analysis or Physical Analysis or Case Studies.
Chemical Analysis: The unit is performed as team of 2 persons. Main emphasis is the chemical analysis of food.
Hygiene Analysis: Application of latest microbiological detection methods for food and interpretation of the obtained results.
Thematic priorities are foods of animal origin e.g. fish and meat in all process stages and also final products (from farm to fork). All methods applied are according to the official standard methods.
Sensory Analysis: The unit is performed as team of 8 persons. Main emphasis is the estimation of sensory properties of food, the application of multivariate statistical methods, as well as the practise of personals skills. Techniques of team work, written and oral communication will be practised.
Physical Analysis: The unit is performed as team of 8 persons. Main emphasis is the physical analysis of food, the application of design of experiments (DOE) and analysis of variance, as well as the practise of personals skills.
Case Studies: The unit practically trains the preventive concept to solve problems (originating from different sources) and to avoid potential risks.
- Previous knowledge expected
- Objective (expected results of study and acquired competences)
After successful completion of the course, the students are able to measure the quality of food, based on statistical principles, especially they are familiar with experimental design and multivariate statistics.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.