754319 Applied quality management practical course for SIFC
- Exercise course
- Semester hours
- Lecturer (assistant)
- Institute of Food Science
- Offered in
- Wintersemester 2017/18
- Languages of instruction
The exercises consist of 2 units, each 3 working days:
Case Studies: The unit practically trains the preventive concept to solve problems (originating from different sources) and to avoid potential risks.
Hygiene Analysis: The main target is to perform hygiene monitoring techniques in the laboratory, in processing units and based on selected foods. The unit is carried individually or in small groups.
- 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 products based on statistical principles, especially they are familiar with recent case studies
You can find more details like the schedule or information about exams on the course-page in BOKUonline.