FOOD TECHNOLOGY

Module QUALITY MANAGEMENT

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.

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.

• 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.

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
  

•      Quality management and safety in the beverage sector (alcoholic and non-alcoholic products)

•      Quality management and evaluation in the sector of products of plant origin (fresh and minimally processed products)

•      Quality management and evaluation in the sector of products of animal origin (milk and derivatives, meat products, fish and eggs products)

•      Quality management and evaluation in the bakery products sector (bread and "special occasion" products, pizza, etc.)

•      Quality management and evaluation in the condiment sector

•      Exercises for the development of a guarantee system in compliance with the Hygiene Package (EC Reg. 852, 853, 854 of 2004; EC Reg. 882/2004).