B5295 - Quality and Certification in Food and Wine Companies

Learning outcomes

By the end of the course, the student will have deepened the meaning and evolution of the concept of quality, management criteria and international standards that apply to the food and beverages industry 

Course contents

Module 1: Agro-Food Industries and Quality

1.1 Specificity of Agro-Food industry: Analogy and divergency from other manufacturing sectors

Module 2; origin and evolution of the concept of quality

2.1 The evolution of the concept of quality

2.2 The Gurus of Quality Management

2.3 The costs of quality

Module 3.0 Quality Management System ISO 9001:15

3.1 The ISO 9000 standards

3.2 The conceptual basis of ISO 9000 serie: from 2008 to 2015 version

3.3 Risk Based Thinking and Risk Management: Hints on ISO 31000 standard

3.4 Definitions and terms

3.5 An analysis of ISO 9001:2015 standard

3.6 Requirements and Objectives evidences

3.7 Some statistical tools applied to Quality Management

Module 4: Audits - ISO 19011:2018 and ISO 17021: 2011 Standards

4.1. Types of audits

4.2. Characteristics of the auditor

4.3. Conduction of an audit in QMS

Module 5.0 Risk management and hygienic auto-control

5.1 The food hygiene package

5.2 HACCP Method

5.3 ISO 22000:18 standards

5.4 Integration with ISO 9001:2015

Module 6.0 Product Quality certification

6.1 D.O.P., I.G.P., S.G.T.

6.2 Organic and Biodynamic Production

6.3 Traceability and Tracking

6.4 Certification schemes on Sustainibility

6.5 Other certification schemes (GlobalGAP, IFS, BRC, etc)

6.6 Labelling rules for food products (Reg UE 1169/11)

 

Readings/Bibliography

Readings/Bibliography

Lesson notes and stuff delivered by lecturer.

Further readings:

Itay Abuhav. ISO 9001: 2015 - A Complete Guide to Quality Management Systems 1st Edition. CRC Press, Published February 7, 2017. ISBN 9781498733212.

Teaching methods

Frontal lessons and practical experiences in classroom.

Seminars on specific arguments will be held by consultants or researcher from other universities.

Assessment methods

The final test (oral) will concern the entire learning program and will be held during the official exam sessions. Each oral test will last about 30 minutes and will include 3-4 questions.

The criteria for the final oral evaluation will be:

• Number of arguments with an adequate knowledge demonstrated by the student
• Ability in adopting logical links between arguments
• Adequacy of terminology and technical language properties

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Teaching tools

PowerPoint slides and on-line tools provided by the IOL platform from UNIBO.

Practical experiences in classroom on specific arguments.

Samples of quality system documentation: Procedures, Instructions, Quality plans, Quality manuals.

Furthermore, some on-line surveys could be administrated by using E-learning platforms such as Wooclap, Kahoot, etc.

Office hours

See the website of Fabio Chinnici