Food Quality and Safety: Regulatory and Management Systems
A.Y. 2025/2026
Learning objectives
The teaching aims to ensure knowledge and application ability regarding mandatory and voluntary standards and aims to provide the necessary tools to plan and manage business processes following the principles of food safety and quality.
The specific objectives of the teaching are:
· provide theoretical/applicative knowledge regarding the principles of European legislation on hygiene and food safety;
· provide methodological information about the application of voluntary standards operating in the certification of quality and food safety (ISO standards and private standards);
· analyze the main requirements to be satisfied for the development of a quality and food safety management system;
· provide the necessary tools for the statistical process control.
The specific objectives of the teaching are:
· provide theoretical/applicative knowledge regarding the principles of European legislation on hygiene and food safety;
· provide methodological information about the application of voluntary standards operating in the certification of quality and food safety (ISO standards and private standards);
· analyze the main requirements to be satisfied for the development of a quality and food safety management system;
· provide the necessary tools for the statistical process control.
Expected learning outcomes
At the end of the course, students will have acquired knowledge and skills relating to mandatory and voluntary standards on food quality and safety; They will have the ability to develop a quality and food safety management system, working in close collaboration with different company functions. Students will be able to develop a food safety plan and identify any areas for improvement; furthermore, they will have skills in statistical tools to evaluate the performance of a process and keep its variability under control.
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
· Introduction to food quality and safety standards and their interaction. Role of the regulatory area technician in the food supply chain;
· The standardization, accreditation and certification system;
· Principles of quality and food safety management system: process approach, PDCA cycle and risk-based thinking;
· Food safety culture: origin, fields of application and dissemination systems;
· Quality documentation system: description of the document structure and application models;
· The UNI EN ISO 22000 standard (Food safety management systems), structure, applicability and key elements of the standard;
· Risk analysis (assessment, management and communication); practical example of construction of a synoptic table according to the HACCP method and application of the rapid alert system on the RASFF model in the event of a health alert;
· The UNI EN ISO 19011 standard (Guidelines for auditing management systems): principles of auditing, managing an auditing program, conducting an audit. Simulation of a first party audit;
· Private standards (FSSC; BRC; IFS);
· Fraud risk management principles and assessment strategies: applicative examples.
· European and international labelling; validation of a label according to country requirements (EU; Canada; United States)
· Statistical process control: process capability indices (sigma level, CP and CPK indices), control charts.
· The standardization, accreditation and certification system;
· Principles of quality and food safety management system: process approach, PDCA cycle and risk-based thinking;
· Food safety culture: origin, fields of application and dissemination systems;
· Quality documentation system: description of the document structure and application models;
· The UNI EN ISO 22000 standard (Food safety management systems), structure, applicability and key elements of the standard;
· Risk analysis (assessment, management and communication); practical example of construction of a synoptic table according to the HACCP method and application of the rapid alert system on the RASFF model in the event of a health alert;
· The UNI EN ISO 19011 standard (Guidelines for auditing management systems): principles of auditing, managing an auditing program, conducting an audit. Simulation of a first party audit;
· Private standards (FSSC; BRC; IFS);
· Fraud risk management principles and assessment strategies: applicative examples.
· European and international labelling; validation of a label according to country requirements (EU; Canada; United States)
· Statistical process control: process capability indices (sigma level, CP and CPK indices), control charts.
Prerequisites for admission
Knowledge on basic statistical concepts and on HACCP system is recommended.
Teaching methods
The course consists of theoretical lessons aimed at introducing the general aspects of the regulatory system and food quality/safety management; applicative examples and specific seminars will support students in the interpretation and application of theoretical aspects.
During lessons there will be interactive moments with students during which practical cases will be presented and discussed; furthermore, guided exercises will be carried out on document drafting, auditing management, label development and statistical process control.
Students will be asked to develop short individual and group works that will be shared and discussed in class.
Attending and non-attending students are invited to regularly check the available teaching material and communications from teachers on MyAriel page.
During lessons there will be interactive moments with students during which practical cases will be presented and discussed; furthermore, guided exercises will be carried out on document drafting, auditing management, label development and statistical process control.
Students will be asked to develop short individual and group works that will be shared and discussed in class.
Attending and non-attending students are invited to regularly check the available teaching material and communications from teachers on MyAriel page.
Teaching Resources
· Slides and additional documents will be available on the dedicated MyAriel page
· Standards: UNI EN ISO 9001; UNI EN ISO 22000; UNI EN ISO 19011; BRCGS Food safety, IFS Food and FSSC 22000
· C. Peri, V. Lavelli, A. Marjani- Qualità nelle aziende e nelle filiere agroalimentari, Casa editrice Hoepli
Slides and additional documents are suitable for the preparation of non-attending students.
· Standards: UNI EN ISO 9001; UNI EN ISO 22000; UNI EN ISO 19011; BRCGS Food safety, IFS Food and FSSC 22000
· C. Peri, V. Lavelli, A. Marjani- Qualità nelle aziende e nelle filiere agroalimentari, Casa editrice Hoepli
Slides and additional documents are suitable for the preparation of non-attending students.
Assessment methods and Criteria
A 2-hours semi-structured written test is scheduled. The test consists of:
· Part 1 (1 hour): 3 open questions and 10 multiple choice or true/false questions on theoretical concepts;
· Part 2 (1 hour): Execution of an exercise that requires the application of knowledge to a real case; execution of an exercise on statistical process control. The use of calculator is permitted.
Students will be evaluated considering the following parameters: discussing ability about knowledge, critical reasoning on the learned contents, competence in the use of specific vocabulary.
Preliminary registration through the UNIMIA system is mandatory for the exams. The grade will be recorded on a 30-point scale and the final grade will be communicated through the University's exam registration system.
DSA students and students with disabilities are required to inform the teacher by e-mail at least 15 days before the exam date to define possible individual actions. The e-mail should also send in cc to: [email protected] (for DSA students) or [email protected] (for students with disabilities).
· Part 1 (1 hour): 3 open questions and 10 multiple choice or true/false questions on theoretical concepts;
· Part 2 (1 hour): Execution of an exercise that requires the application of knowledge to a real case; execution of an exercise on statistical process control. The use of calculator is permitted.
Students will be evaluated considering the following parameters: discussing ability about knowledge, critical reasoning on the learned contents, competence in the use of specific vocabulary.
Preliminary registration through the UNIMIA system is mandatory for the exams. The grade will be recorded on a 30-point scale and the final grade will be communicated through the University's exam registration system.
DSA students and students with disabilities are required to inform the teacher by e-mail at least 15 days before the exam date to define possible individual actions. The e-mail should also send in cc to: [email protected] (for DSA students) or [email protected] (for students with disabilities).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 7
Lessons: 56 hours
Professor:
Buratti Susanna
Shifts:
Turno
Professor:
Buratti SusannaProfessor(s)