Quality Management and Control

Basic statistics.

Classes will have theoretical and practical components, by exposing
the subjects to be covered and solving problems related to them.

The main goal of this course is to make students understand the
importance of quality in every step of the food chain (from producer
to consumer). For that it is necessary a clear understanding of what
quality and, more specifically, food quality are. It is also intended
that students understand the importance of quality management and
control systems as a way to assure quality, clearly understanding what
are their goals and how do they function. After completing the course
the students should be able to select the more adequate tools to deal
with quality related issues. This course will cover the basic quality
control tools, control charts, capability indexes and sampling plans.
The students should also be able to understand the results obtained by
using these tools and, based on them, to propose corrections or
improvements.

Quality concepts and definitions. Food quality and its components.
Fundamental principles of quality control and quality management.
Quality management systems: the IS0 9000 norms and other relevant
norms. Basic tools for quality control. Control charts by variables
and by attributes. Capability indexes. Sampling plans by variables and
by attributes.

Continuous

first test - 50%

second test - 50%



For approval in continuous assessment, a final classification greater than 9.5 values and a minimum classification of 7.5 values in all evaluation elements is required

Exam

written test - 100%

NAO