Quality Assurance Laboratory

Department

Master's program Food Technology & Nutrition

Course unit code

24_LTE_MAS_3_6

Number of ECTS credits allocated

4.0

Name of lecturer(s)

Recommended optional program components

none

Recommended or required reading

Brüggemann, H., Bremer, P.: Grundlagen Qualitätsmanagement. Wiesbaden: Springer, 2012.
Motarjemi, Y., Lelieveld, H. (eds.): Food Safety Management - A Practical Guide for the Food Industry. London: Elsevier, 2014.
Ortega-Rivas, E. (ed.): Processing Effects on Safety and Quality of Foods. Contemporary Food Engineering Series. Boca Raton: CRC, 2009.
Subramanian, G.: Quality Assurance in Environmental Monitoring. Instrumental Methods. Weinheim: VCH, 1999.

Level of course unit

Master

Year of study

Fall 2025

Semester when the course unit is delivered

3

Language of instruction

English

Learning outcomes of the course unit

The increasing significance of quality management reflects the growing demand of producers and consumers alike for reliable standards. Students of the course therefore acquire basic skills and competencies in the field of quality assurance, quality management and product development. They are enabled to handle the different activities to ensure product quality along the entire process of production. The students are moreover familiar with methods of risk management, which are considered a vital contribution to providing proof of the due diligence. The course provides a holistic concept in which the skills that have been trained in the courses so far can be applied by the students in practice.

Course contents

- Incoming goods inspection
o Test plan for specific products
o Conduction of diverse methods
- Product development
o Recipe development
o Adaptation of recipe based on examples
- Implementation of recipe at lab scale under consideration of industrial production factors
- Conduction of core processes of quality assurance based on the product
o HACCP-concept
o Creation of a specification and detection of relevant parameterst o define quality
o Design of a label in accordance to law
o Sensory evaluation
o Dealing with complaints
o Dealing with inquiries from B2B costumers
o Allergen testing
o Using new methods in Microbiology

Planned learning activities and teaching methods

The course comprises an interactive mix of lectures, discussions and individual and group work.

Work placement(s)

none