Food Quality and Traceability in the Supply Chains
A.Y. 2025/2026
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. Food quality: analytical and dynamic models.
2. Terms related to control and system management: the PDCA model of Deming.
3. Frameworks for certification in the food system: principles, normative references and actors involved.
4. Basic concepts of risk analysis and management in the food supply chain from food design to processing, distribution and consumption.
5. Quality management systems. Introduction to UNI EN ISO 9001. Leadership, strategic and operative objectives, provision of resources, internal and external communications, system review. Suppliers' selection. Process management. Innovation. Audit. Documentation.
6. Students' teamwork in class, consisting of case studies discussion related to process yield optimization, design of new products and by-product management according to the ISO 9001.
7. Basic concepts of traceability in the food supply chain: the RF and RFP schemes.
8. Traceability in a food company according to the Reg CE 178/2002 and Reg CE 1760/2000.
9. Traceability in a food company according to the UNI EN ISO 22005 standard. Lot definition, actors involved, material and information flows, relevant steps for product identification, validation.
10. Models of supply chain traceability according to mandatory rules, the ISO 22005 standard, and the blockchain technology.
2. Terms related to control and system management: the PDCA model of Deming.
3. Frameworks for certification in the food system: principles, normative references and actors involved.
4. Basic concepts of risk analysis and management in the food supply chain from food design to processing, distribution and consumption.
5. Quality management systems. Introduction to UNI EN ISO 9001. Leadership, strategic and operative objectives, provision of resources, internal and external communications, system review. Suppliers' selection. Process management. Innovation. Audit. Documentation.
6. Students' teamwork in class, consisting of case studies discussion related to process yield optimization, design of new products and by-product management according to the ISO 9001.
7. Basic concepts of traceability in the food supply chain: the RF and RFP schemes.
8. Traceability in a food company according to the Reg CE 178/2002 and Reg CE 1760/2000.
9. Traceability in a food company according to the UNI EN ISO 22005 standard. Lot definition, actors involved, material and information flows, relevant steps for product identification, validation.
10. Models of supply chain traceability according to mandatory rules, the ISO 22005 standard, and the blockchain technology.
Prerequisites for admission
It is strongly suggested to have acquired all the CFU of the first year and at least 30 CFU of the second year.
Teaching methods
Classroom lectures account for 60% of the teaching, and 40% discussions on case studies, among which some will be presented by the teacher and some will be presented by the students, according to the rules available on My Ariel. Comprehension of the theorical lessons, normative references and case studies analyses will provide the students with the ability to perform problem solving related to food quality and traceability.
Teaching Resources
- All the slides of the lessons are available on the "My Ariel" platform.
- Specific literature studies and monographic studies of the teacher are also suggested on My Ariel platform for in-depth analyses of the topic presented.
- Specific literature studies and monographic studies of the teacher are also suggested on My Ariel platform for in-depth analyses of the topic presented.
Assessment methods and Criteria
The exam is written and lasts 1 hour, eventually followed by an oral interview if requested by the student. The exam consists of 3 short questions and 1 open question. The list of short questions is available on My Ariel platform and it represents the basic knowledge that students have to acquire.
Short questions will be evaluated based on the use of appropriate terms and the ability to represent both concepts and procedures using graphical models. This part of the exam permits the students to reach the grade 21/30. The open question is intended to ascertain the ability to integrate the acquired knowledge for problem solving of a specific case study and to evaluate the clarity of presentation. This part of the exam permits the student to reach up to 30 cum laude (only if the first part is sufficient).
Participation in case studies discussion during the dedicated lessons (which is not mandatory) will be evaluated based on the completeness and clarity of the exposition (performed accordin
g to the instructions provided on My Ariel platform) and permits students to achieve up to 3 points.
Specific procedures for students with disabilities or specific learning disabilities (DSA) will be applied. 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
Students who need specific procedures, should inform the teacher by mail at least 15 days before the exam, including in the addresses [email protected] or [email protected].
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.
Short questions will be evaluated based on the use of appropriate terms and the ability to represent both concepts and procedures using graphical models. This part of the exam permits the students to reach the grade 21/30. The open question is intended to ascertain the ability to integrate the acquired knowledge for problem solving of a specific case study and to evaluate the clarity of presentation. This part of the exam permits the student to reach up to 30 cum laude (only if the first part is sufficient).
Participation in case studies discussion during the dedicated lessons (which is not mandatory) will be evaluated based on the completeness and clarity of the exposition (performed accordin
g to the instructions provided on My Ariel platform) and permits students to achieve up to 3 points.
Specific procedures for students with disabilities or specific learning disabilities (DSA) will be applied. 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
Students who need specific procedures, should inform the teacher by mail at least 15 days before the exam, including in the addresses [email protected] or [email protected].
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
Professor(s)
Reception:
Thursday 16.30-17.30. Please, contact me in advance by e-mail
DeFENS-Sezione Tecnologie Alimentari