Food Quality Management of Food Enterprises

Major: Fermentation Products and Wine-making Technologies
Code of subject: 7.181.01.O.005
Credits: 5.00
Department: Organic Products Technology
Lecturer: Associate Professor Roksolana Blishch
Semester: 1 семестр
Mode of study: денна
Learning outcomes: • demonstrate an understanding of the theoretical foundations of quality management and the dynamics of quality management systems; • demonstrate understanding of methodological approaches and principles of development of modern quality management systems; • ability to use normative documentation, educational-methodical, scientific and other literature in the field of quality management of food industry products; • ability to form theoretical and practical recommendations for the organization of activities for the development and implementation of quality management systems in accordance with the requirements of international standards; • ability to independently control and evaluate the quality of finished products, raw materials, semi-finished products in accordance with the requirements of regulatory documents; • be able to use regulations that regulate the requirements for quality management systems in practice during quality control and food safety.
Required prior and related subjects: •prerequisites: • Analytical Chemistry • Food Technology • Biochemistry • Food Technologies Theoretical Basis • Food Chemistry co-requisites: • Microbiology of Food Production. • Healthy Food Technology. • Metrology, Standardization and Certification • Fermentation Products Technology.
Summary of the subject: Theoretical principles of quality management. Basic concepts and categories of product quality management. Basic concept of total quality management. Quality management systems based on international standards ISO 9000 series. Food safety management system based on hazard analysis and critical control points (HACCP).Statistical methods of quality management. Modern management technologies to improve the quality of products and services. Procedure and procedure for certification of quality management systems. Beverage quality and safety management. Quality and safety management of grain flour products. Quality and safety management of confectionery products. Quality and safety management of dairy and fat products. Quality and safety management of meat and fish products.
Assessment methods and criteria: • written reports on laboratory works, oral examination (40%) • final control (exam): written-oral form (60%)
Recommended books: 1. Мельник С. Р., Мельник Ю. Р., Дзіняк Б. О., Піх З. Г. Контроль якості та безпечності харчових продуктів. Навчальний посібник. Львів: Видавництво “Левада”, 2018. 224 с. 2. Родина Т. Г. Сенсорный анализ продовольственных товаров: Учебник для студ. высш. учеб, заведений. Москва: Издательский центр «Академия», 2004. 208 с. 4. Джексон Р. С. Дегустация вин. Руководство профессионального дегустатора ; пер. с англ. Под. общ. ред. д-ра техн. наук проф. А. Л. Панасюка. Санкт-Петербург: Профессия. 2006. 360 с. 4. Дубініна А. А., Овчиннікова І. Ф., Дубініна С. О. та ін. Методи визначення фальсифікації товарів. Підручник. Київ.: «Видавничий дім «Професіонал», 2010. 272 с