754360 Applied quality management


Type
Lecture and seminar
Semester hours
2
Lecturer (assistant)
Zunabovic-Pichler, Marija , Strobl, Martina , Dürrschmid, Klaus , Zitz, Ulrike , Kneifel, Wolfgang , Schleining, Gerhard , Brändle, Johanna
Organisation
Institute of Food Science
Offered in
Wintersemester 2017/18
Languages of instruction
Deutsch

Content

1. Application of preventive measures for food saftey like ISO 22000, IFS, HACCP
2. Requirements of management systems for accredited test laboratories
3. Design, execution and evaluation of audits
4. selected methods for experimental design and analysis
5. elaboration and presentation of a topic related to the content mentioned above

Previous knowledge expected

adequate bachelor study

Objective (expected results of study and acquired competences)

After completion of the course the students are able to:
1. describe preventive food safety concepts like ISO 22000, IFS and HACCP
2. understand the requirements regarding management systems and technical competence of accredidated test laboratories and discuss several aspects of the path to the accreditation
3. plan, carry out and evaluate audits
4. design and evalute experiments (factorial and mixture designs) apply variance analytical and multivariate methods for food relevant problems.
5. increase knowledge independently in one oft he above mentioned topics, solve problems and communicate results oral and written
You can find more details like the schedule or information about exams on the course-page in BOKUonline.