Food Quality and Traceability in the Supply Chains
A.Y. 2024/2025
Learning objectives
The aim of the course is to provide students with the basic knowledge to address the emerging needs for quality assurance in the context of food processing. The core aims of the course are understanding of quality models and traceability schemes, the related normative references (voluntary and regulatory) and the tools for risk assessment, communication and management.
Expected learning outcomes
At the end of the course, the students will have the ability to: map food processes using material flow charts and communication diagrams along food companies and supply chains; identify critical control points for food quality and traceability; plan monitoring, auditing and validation activities; select the most appropriate tools to comply with the management policy of a food company.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
1. Terms and definitions Food quality: analytical and dynamic models. Food safety and risk chain. Traceability in agrofood industries and in agricultural food chain Management systems: the PDCA model of Deming.
2. Certification in the food system. A framework for certification: general principles, normative references and organizations involved.
3. Quality management systems Introduction to UNI EN ISO 9001. Case study analysis: management, responsibility, strategic and operative objectives, provision of resource, planning and realization of product, verification, validation, system review and improvement, documentation, customer and other stakeholders' satisfation.
Case studies: process yield optimization, design of new product, by-product management
4. Agricultural food chain: traceability systems Introduction to UNI EN ISO 22005. RF and RFP schemes. Relevant steps for product identification, traceability procedures, simulation of withdrawal of lots of end products.
Case studies: traceability according to the EU Reg 178/2002, traceability according to the EU Reg 1760/2000, traceability according to the ISO 22005 standard, traceability within an extra-UE supply chain.
5. VACCP and TACCP.
6. Tools and techniques Flow-sheets for supply-chain, process, and lot mapping. Lay-out. Risk analysis. Cause- and effect- diagrams. Check lists.
2. Certification in the food system. A framework for certification: general principles, normative references and organizations involved.
3. Quality management systems Introduction to UNI EN ISO 9001. Case study analysis: management, responsibility, strategic and operative objectives, provision of resource, planning and realization of product, verification, validation, system review and improvement, documentation, customer and other stakeholders' satisfation.
Case studies: process yield optimization, design of new product, by-product management
4. Agricultural food chain: traceability systems Introduction to UNI EN ISO 22005. RF and RFP schemes. Relevant steps for product identification, traceability procedures, simulation of withdrawal of lots of end products.
Case studies: traceability according to the EU Reg 178/2002, traceability according to the EU Reg 1760/2000, traceability according to the ISO 22005 standard, traceability within an extra-UE supply chain.
5. VACCP and TACCP.
6. Tools and techniques Flow-sheets for supply-chain, process, and lot mapping. Lay-out. Risk analysis. Cause- and effect- diagrams. Check lists.
Prerequisites for admission
It is strongly suggested to have acquired all CFU of the first year and at least 30 CFU of the second year.
Teaching methods
Class room lectures account for 60% of the teaching, and discussions on case studies with students account for the remaining 40%. Case study analysis is focused on a model food companies, in order to evidence the relationship among food safety, food quality and traceability.
Teaching Resources
Slides of the lessons and specific literature will be available on the "Ariel" platform.
Assessment methods and Criteria
The exams will be written in presence, eventually followed by an oral interview if necessary to clarify the written exam.
Specific procedures for students with disabilities or specific learning disabilities (DSA) will be applied also for telematic exams. Here the complete information:
https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld
https://www.unimi.it/en/study/student-services/services-students-disabilities
In case you need specific procedures, please inform the teacher by mail at least 10 days before the exam, including in the addresses [email protected] or [email protected].
The exam consists of 4 short questions and 1 open question. Short questions are intended to ascertain the use of appropriate terms and the ability to represent both concepts and procedures using graphical models. The open question is intended to ascertain the clarity of presentation and the ability to integrate the acquired knowledge for problem solving of a specific case study. Following the final single test, students can request an oral test.
Exam dates and deadline for exam registration will be communicated by UNIMIA.
The grade will be communicated to each student immediately after the exam and by an automatic e-mail sent by the SIFA system.
Specific procedures for students with disabilities or specific learning disabilities (DSA) will be applied also for telematic exams. Here the complete information:
https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld
https://www.unimi.it/en/study/student-services/services-students-disabilities
In case you need specific procedures, please inform the teacher by mail at least 10 days before the exam, including in the addresses [email protected] or [email protected].
The exam consists of 4 short questions and 1 open question. Short questions are intended to ascertain the use of appropriate terms and the ability to represent both concepts and procedures using graphical models. The open question is intended to ascertain the clarity of presentation and the ability to integrate the acquired knowledge for problem solving of a specific case study. Following the final single test, students can request an oral test.
Exam dates and deadline for exam registration will be communicated by UNIMIA.
The grade will be communicated to each student immediately after the exam and by an automatic e-mail sent by the SIFA system.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Lessons: 48 hours
Professor:
Lavelli Vera Agnese
Shifts:
Turno
Professor:
Lavelli Vera AgneseProfessor(s)
Reception:
Thursday 16.30-17.30. Please, contact me in advance by e-mail
DeFENS-Sezione Tecnologie Alimentari