Quality Assurance & Management

Department

Master's program Food Technology & Nutrition

Course unit code

24_LTE_MAS_3_5

Number of ECTS credits allocated

5.0

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. 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.

Course contents

• quality requirements of bioresource and food engineering products;
• introduction to the concept of quality;
• the different levels of quality management: control, assurance, (integrated) management;
• the concepts of Total Quality Control (TQC) and Total Quality Management (TQM);
• sampling plans and systems for reliability;
• specialization in and application of standards for food safety and quality (IFS, BRC, FSSC 2200), HACCP and GHP;
• introduction to risk management.

Planned learning activities and teaching methods

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

Work placement(s)

none