Food Quality and Traceability in the Supply Chains

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.

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.