Food Quality and Safety: Regulatory and Management Systems

The teaching aims to ensure knowledge and application ability regarding mandatory and voluntary standards and aims to provide the necessary tools to plan and manage business processes following the principles of food safety and quality.
The specific objectives of the teaching are:
· provide theoretical/applicative knowledge regarding the principles of European legislation on hygiene and food safety;
· provide methodological information about the application of voluntary standards operating in the certification of quality and food safety (ISO standards and private standards);
· analyze the main requirements to be satisfied for the development of a quality and food safety management system;
· provide the necessary tools for the statistical process control.

At the end of the course, students will have acquired knowledge and skills relating to mandatory and voluntary standards on food quality and safety; They will have the ability to develop a quality and food safety management system, working in close collaboration with different company functions. Students will be able to develop a food safety plan and identify any areas for improvement; furthermore, they will have skills in statistical tools to evaluate the performance of a process and keep its variability under control.