FOOD TECHNOLOGYModule QUALITY MANAGEMENT
Academic Year 2023/2024 - Teacher: Riccardo Nunzio BARBAGALLOExpected Learning Outcomes
The course provides an overview of the theoretical and applicative knowledge concerning Food Quality (QA) and safety management standards. This knowledge includes the theory of system as well as the main mandatory and voluntary standards for management in food processing (by-products, ingredients and food products), even in the context of fraudulent actions. Furthermore, particular attention will be focused on recognition and management of safety issues in the following specific areas: foods from plants, animals and complex products. After the end of the study, the student will be able to design, manage and implement a Quality System in compliance with EU Food Hygiene and Safety Assurance System (Reg. EC 852, 853, 854/2004; Reg. EC 882/2004).
Knowledge and understanding
The course aims to transfer theoretical and applied knowledge regarding quality systems and safety in catering sector. This knowledge includes the study of the concept of Global Quality and the rules for the management of the production of meals and their distribution in commercial and collective catering, also in the context of possible fraud. Particular attention will be focused on the management of food safety based on the intrinsic characteristics of the raw materials, by-products and ingredients, the type of "bond" (fresh-hot, refrigerated, frozen, mixed bond), as well as the extrinsic characteristics (variables and constraints imposed by the catering structure, seasonal variability, supply and storage of products). The application sectors will be the following: beverages, products of vegetal and animal origin, bakery products, condiments.
Ability to apply knowledge and understanding
The knowledge acquired will constitute the basis for developing the student's technical-managerial and organizational skills and competences for the adoption of appropriate risk prevention and control strategies of different nature (biological, chemical, physical-particle) for the health of consumers and event recording techniques in the self-monitoring manual drawn up on the basis of the principles of supply chain traceability.
Autonomy of judgement
Through seminar activities and educational visits, students will acquire the skills necessary for defining measures to prevent risks and accidents at work.
Communications skills
On the basis of the knowledge acquired, the student will have to develop communication and relational skills relating to the areas of food safety (healthiness and authenticity) and more generally the Global Quality and Total Quality Management of processed foods in the Mediterranean context, arguing the management procedures with appropriate technical language of quality within the processing industries and in the specific context of collective catering, identifying critical issues and proposing adequate corrective actions, in the context of current legislation on the matter.
Learning skills
Students will obtain a wealth of technical and procedural knowledge that is preparatory and necessary to face the world of work and/or higher level studies in an autonomous and conscious manner.
Course Structure
The course is organized in interactive lectures (28 h) and other activities (28 h), as tutorials and study visits. If teaching is done in mixed or remote mode, specific changes to the program planned and outlined in the syllabus may need to be made. Learning assessment may be done remotely if necessary.
Information for students with disabilities and/or DSA
As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of Centro per
l'Inclusione Attiva e Partecipata, in the persons of professor Anna De Angelis.
Required Prerequisites
Attendance of Lessons
Detailed Course Content
Textbook Information
- Barbagallo R.N., 2021. Corso di Gestione della Qualità e Sicurezza. (STUDIUM).
- AA.VV., a cura di Ciappellano S., 2009. Manuale della ristorazione. Casa Editrice Ambrosiana.
During the course the professor will provide in digital form, through the Studium platform and in the classrom, essential and supplementary teaching materials.
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Barbagallo R.N. "Quality and Safety Systems Course in Catering. Part I" (source STUDIUM) | |
| 2 | Reference Standard and List of Products with the Typical Labels (source STUDIUM) | |
| 3 | Barbagallo R.N. "Quality and Safety Systems Course in Catering. Part II" (source STUDIUM) | |
| 4 | AA.VV., a cura di Ciappellano S., 2009. Manuale della Ristorazione. Casa Editrice Ambrosiana, pp. 57-86, 238-242 | |
| 5 | AA.VV., a cura di Ciappellano S., 2009. Manuale della Ristorazione. Casa Editrice Ambrosiana, pp. 437-478 | |
| 6 | AA.VV., a cura di Ciappellano S., 2009. Manuale della Ristorazione. Casa Editrice Ambrosiana, pp. 481-504 - Tecniche di gestione ristorativa (fonte STUDIUM) | |
| 7 | AA.VV., a cura di Ciappellano S., 2009. Manuale della Ristorazione. Casa Editrice Ambrosiana, pp. 101-106 - Tecniche di gestione ristorativa (fonte STUDIUM) | |
| 8 | AA.VV., a cura di Ciappellano S., 2009. Manuale della Ristorazione. Casa Editrice Ambrosiana, pp. 177-196, 358-375 | |
| 9 | Exercises and practice |
Learning Assessment
Learning Assessment Procedures
- Each exam will be valid within the same academic year.
- The verification of learning can also be carried out electronically, should the conditions require it.
- In accordance with the Dublin descriptors (knowledge, understanding and related application ability, independent judgement, communication skills, learning ability), the evaluation elements will be the following: (a) relevance of the answers to the questions asked; (b) quality of content; (c) ability to connect with further topics of the program; (d) ability to give examples; (e) ownership of technical language and overall expressive ability.
The vote will follow the following scheme:
Not suitable
Knowledge and understanding of the topic: Major shortcomings. Significant inaccuracies
Analysis and synthesis skills: Irrelevant. Frequent generalisations. Inability to synthesize
Use of references: Totally inappropriate
18-20
Subject knowledge and understanding: At threshold level. Obvious imperfections
Analysis and synthesis skills: Barely sufficient capabilities
Use of references: As appropriate
21-23
Knowledge and understanding topic: Routine knowledge
Analysis and synthesis skills: He/She is capable of correct analysis and synthesis. Argue logically and coherently
Use of references: Use standard references
24-26
Knowledge and understanding of the topic: Good knowledge
Analysis and synthesis skills: He/She has good analytical and synthesis skills. The arguments are expressed coherently
Use of references: Use standard references
27-29
Knowledge and understanding of the topic: Knowledge more than good
Analysis and synthesis skills: He/She has notable analysis and synthesis skills
Use of references: He/She studied the topics in greater depth
30-30L
Knowledge and understanding of subject: Excellent knowledge
Analysis and synthesis skills: He/She ha notable analysis and synthesis skills
Using references: Important insights
Examples of frequently asked questions and / or exercises
Below are the guidelines for the study and some examples of frequently asked questions:
Evolution of food quality
Global Quality aspects
Commercial and collective catering sector
Different types of catering
Tasks and product limits of food classifications
Examples of markers (chemical, enzymatic and genetic) for food safety
Food fraud: types and examples
Quality and safety relating to the use of food additives and flavourings
Transparency in the presentation and distribution of food
Restaurant management techniques
Factors influencing choices in commercial and collective catering sector
Exercises for the development of a guarantee system in compliance with the Hygiene Package