Mass Market Retailers: Organization, Processes and Food Safety
A.Y. 2023/2024
Learning objectives
The teaching course aims to provide students with the basic knowledge on the organization and management of Mass Market Retailers (MMR) system; The course intends to analyze MMR processes approaching the issues related to risk assessment and safety management.
Expected learning outcomes
At the end of the course, students will be competent in Mass Market Retailer processes, and will have developed the knowledge required to perform a targeted risk analysis and to ensure food safety through the adoption of Prerequisite Programs and self-monitoring system.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
The teaching program includes the discussion of the following topics:
1. Origin and history of MMR system
2. Classification of retail channels
3. Description of MMR processes: logistics; store lay out and processes; description of the processes for groups of products.
4. Identification of specific hazards for the MMR system, evaluation of risk assessment, application of good hygiene practices by prerequisite programs.
5. Development of case studies related to risk management for common and specific processes for groups of products
1. Origin and history of MMR system
2. Classification of retail channels
3. Description of MMR processes: logistics; store lay out and processes; description of the processes for groups of products.
4. Identification of specific hazards for the MMR system, evaluation of risk assessment, application of good hygiene practices by prerequisite programs.
5. Development of case studies related to risk management for common and specific processes for groups of products
Prerequisites for admission
Knowledge about food safety and HACCP system is recommended
Teaching methods
Course takes place with frontal lessons and development of case studies. Course attendance is not mandatory
Teaching Resources
Slides and additional documents will be available in ARIEL
Assessment methods and Criteria
A 1,5-hour written semi-structured test is scheduled. The student will be evaluated considering the following parameters: discussing ability about knowledge, critical reasoning on the learned contents, competence in the use of specific vocabulary. Exam registration must be done by UNIMIA. The final rating will be expressed in thirtieths and communicated to each student by e-mail through the automatic verbalization system.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via e-email at least 10 days before the exam session to agree on any individualized measure. In the e-email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
Students with specific learning disabilities or other disabilities are requested to contact the Professor via e-email at least 10 days before the exam session to agree on any individualized measure. In the e-email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professors:
Arnoldi Claudio Luigi, Buratti Susanna
Educational website(s)
Professor(s)