Quality Control and management Tools for the Agricultural Food Industry
Code: 43034 ECTS Credits: 12| Degree | Type | Year |
|---|---|---|
| Quality of Food of Animal Origin | OB | 1 |
Contact
- Name:
- Bibiana Juan Godoy
- Email:
- bibiana.juan@uab.cat
Teachers
- Elena Albanell Trullas
- Victoria Francisca Ferragut Perez
- Montserrat Mor-Mur Francesch
- Carolina Ripollés Àvila
- Joan Josep Gallardo Chacon
- Marcel Amills López
- Joaquin Casellas Vidal
- (External) Mercè Sanchez Rodríguez
Teaching groups languages
You can view this information at the end of this document.
Prerequisites
The requirements to take this module are the generic regulations for this Master. In addition, we will need to have pass the previous modules.
Basic knowledge of unit change calculations and calibration curves
Objectives and Contextualisation
The objective of the module is to provide students with the necessary tools to evaluate and manage the quality of food.Based on this, the contents of this module will develop three aspects
- The principles of experimental design and data analysis, in order to obtain representative results and correct conclusions about the quality parameters as well as the principles of communication, oral and written of the results.
- The application of methods of analysis for determining the quality indicators, physical, chemical, instrumental, sensory and microbiological, paying particular attention to the most innovative methods of analysis that allow quick results.
.
- The utility systems of quality management internationally accepted (ISO, IFS, BRC, etc.), as the tools to ensure both the overall quality and food safety, the effective operation of processes and facilities involved throughout the food chain.
Learning Outcomes
- CA04 (Competence) To apply tools that ensure both the overall quality and safety of food, as well as the proper functioning of the processes and facilities involved throughout the supply chain.
- CA05 (Competence) To set up an experimental design and analyse data to assess and manage food quality.
- KA10 (Knowledge) To describe the basis, potential applications and limitations of the quality assessment systems.
- KA11 (Knowledge) To identify and judge compliance with the established requirements for each quality system item.
- SA12 (Skill) To draft a duly designed and structured performance report appropriate to each type of analysis.
- SA13 (Skill) To know how to design a sampling programme and select the most appropriate standard of quality for each purpose.
- SA14 (Skill) To apply the most appropriate analytical and management methods for the needs of a product or process.
- SA15 (Skill) To create a plan and schedule for implementing a quality system and complete all required documentation and records.
Content
The contents of this module are distributed in the following thematic blocks:
Methods of experimental design, data analysis and results presentation:
This block will work on the principles of experimental design and data analysis, in order to obtain representative results and correct conclusions about the quality parameters evaluated, as well as the principles of oral and written communication, of the results. This aspect is done through two different subjects:
- Statistical analysis: the main procedures of statistical data analysis will be explained using the "R" program.
-
Scientific communication: procedures for the results presentation (technical reports and scientific papers).
Quality indicator methods:
In this block, we will work with the main analytical procedures for assessing food quality indicators, paying special attention to the most innovative methods, designed to obtain fast and reliable results. The contents will be taught in theoretical and practical sessions, in addition to the individual work based on practical cases. The unit contents will be included in the following thematic blocks:
- Instrumental Analysis: Sampling. Chromatographic techniques, capillary electrophoresis, NIR, DSC, etc. Applications to the Food Chain and validation of techniques.
- Methods for evaluating the characteristics of colloidal foods: application of assessment methodologies of the functional properties of food, rheology and texture.
- Sensory analysis: basic and emerging methodologies.
- Fast and automated methods for the microbiological examination of food and hygienic evaluation of the food processes in the industry. Application of immunological methods to detect food hazards.
- Application of molecular genetic techniques in the food chain: amplification systems and DNA sequencing. Bioinformatic procedures of the data analysis. Applications in detecting GMOs, allergens and food biological contaminants. Authentication procedures and traceability.
The quality management statments:
Activities and Methodology
| Title | Hours | ECTS | Learning Outcomes |
|---|---|---|---|
| Type: Directed | |||
| Practical sessions | 24 | 0.96 | CA04, CA05, SA12, SA13, SA14, CA04 |
| Seminars | 8 | 0.32 | SA12, SA13, SA14, SA12 |
| Theory | 54 | 2.16 | CA04, CA05, KA10, KA11, SA12, SA13, SA14, SA15, CA04 |
| Type: Autonomous | |||
| Accomplishment of work and resolution of practical, individual and group cases | 214 | 8.56 | CA04, CA05, SA12, SA13, SA14, SA15, CA04 |
The module will be developed in 86 hours of theoretical sessions (lectures, seminars) and practices (laboratory and computer classroom).Different self-learning activities (individual or collective) will also be proposed, which will include resolution of practical cases, with a workload for the student of approximately 214
- Statistical analysis: 14 h of theory and 2 h to present and discuss the statistical design of the master's experimental work
- Scientific communication: 3 h of theoretical classes
- Instrumental analysis: 5 hours of theory classes, 7 hours of practical sessions and 2 hours of seminars to discuss the results
- Methods for evaluating the characteristics of colloidal foods: 5 hours of theory, 4 hours of practices and 2 hours of seminars for the discussion of the work.
- Sensory analysis: 6 hours of theory and 2 hours of seminar
- Microbiological analysis in the food industry: 2 hours of theory, 13 hours of practices and 2 hours of seminars to discuss the results
- Genomics: 4 hours of theory
- Quality management standards: 16 h of theory
Annotation: Within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.
Assessment
Continous Assessment Activities
| Title | Weighting | Hours | ECTS | Learning Outcomes |
|---|---|---|---|---|
| Attendance and active participation in class | 5-10% | 0 | 0 | CA04, CA05, KA10, KA11, SA13, SA15 |
| Delivery of reports | 40-59% | 0 | 0 | CA04, CA05, KA10, KA11, SA12, SA13, SA14, SA15 |
| Internships | 1-5% | 0 | 0 | CA04, CA05, SA13, SA14 |
| Resolution of exercises | 15-20% | 0 | 0 | CA05, SA13, SA14 |
| Theoretical tests | 20-25% | 0 | 0 | KA10, KA11, SA15 |
At the beginning of each block, the responsible professor will inform about the activities to be carried out and the relative weight of the activities and assistance in the note.The final mark of the module will be obtained after weighting the partial notes of each block according to their relative weight in the module. In other words, the final grade will be calculated from the Statistical Analysis grade (18.5%) + Scientific Communication grade (3%) + Instrumental Analysis grade (15.25%) + College Systems grade loidals (12%) + Sensory Analysis grade (9%) + Microbiological Analysis grade (18.5%) + Genomics grade (4.25%) + Quality Standards grade (19.5%)To pass the module you also need a minimum average grade of 5 out of 10.
This module does not include the single assessment system
Bibliography
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Food Chemisty. Belitz,Grosch, Schieberle.Springer
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- Dickinson, Eric Miller, Reinhard. (2001). Food Colloids - Fundamentals of Formulation. Royal Society of Chemistry. Retrieved from https://app.knovel.com/hotlink/toc/id:kpFCFF0001/food-colloids-fundamentals/food-colloids-fundamentals
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FSSC22000 v5.1, novembre 2020. Foundation FSSC22000
BRC GS Food Safety v8, BRC GLOBAL STANDARDS AUGUST 2018
IFS FOOD v7 October 2020 IFS
https://www.fssc22000.com/scheme/scheme-documents-version-5-1/
https://www.ifs-certification.com/index.php/es/
https://www.brcgs.com/
https://mygfsi.com/
https://eur-lex.europa.eu/homepage.html?locale=es
http://www.fao.org/fao-who-codexalimentarius/es/
Software
R Commander
Groups and Languages
Please note that this information is provisional until 30 November 2025. You can check it through this link. To consult the language you will need to enter the CODE of the subject.
| Name | Group | Language | Semester | Turn |
|---|---|---|---|---|
| (PLABm) Practical laboratories (master) | 1 | Spanish | second semester | afternoon |
| (SEMm) Seminars (master) | 1 | Spanish | second semester | afternoon |
| (TEm) Theory (master) | 1 | Spanish | second semester | afternoon |