Course Code : ABF 252

Course Title : Food Quality and Management

Weekly lecture and application hours of the course: 4-2

Course Description:The course covers the following topics: Introductory concepts and definitions. Food products and food quality. Qualityattributes. Influencing quality attributes in the agro-food chain. History of Quality Management. Principles of the techno-managerial approach.Concepts, systems and methods of quality design, quality control and quality improvement. Food quality systems: ISO 22000 (HACCP), BRC, GMP.Quality policy and strategy. Total Quality Management. Evaluation quality management, quality costs and auditing. The course includes lecturesand laboratory exercises. Industrial visits could also be arranged.

Textbooks and supplementary books:

  1. Food Quality Assurance: Principles and Practices by Inteaz Alli  ISBN -10: 1566769302 ISBN-13: 978-1566769303

  2. Food Safety Management, 1st Edition , A Practical Guide for the Food Industry by Motarjemi   &   Lelieveld

Course Evaluation:

  • Class Participation 10%,

  • Mid-term Examination 30%,

  • Assignments 10%,

  • Final Examination 50%,

  • Attendance 95%compulsory