Food Quality and Traceability in the Supply Chains

The general aim of the course is to provide students with the basic knowledge to address the emerging needs for quality assurance in the context of food processing. Lessons will include: a) theorical concepts such as models of food quality and traceability, management systems and certification schemes; b) tools, in particular risk analysis; c) related mandatory and voluntary rules: d) case studies discussion with students' involvement. The course aims to expand the basic knowledge that students have acquired in the first two years of the Bachelor degree in Food Sciences, in order to finalize its application in the management of quality and traceability in a food company and its related supply chain.

At the end of the course, the students will have the ability to: understand the main theorical concepts related to food quality and traceability and the relative normative references (both mandatory and voluntary). They will have the skills to map food processes using material flowsheets and communication diagrams; perform risk analysis for food quality and traceability; plan monitoring, auditing and validation activities along food companies and supply chains. Finally, they will acquire problem solving skills and the ability to select the most appropriate tools to comply with the strategy of a food company.