Course code PārZ4021
Credit points 2.25
Food Quality Management
Total Hours in Course60
Number of hours for lectures16
Number of hours for seminars and practical classes8
Date of course confirmation12.10.2011
Responsible UnitInstitute of Land Management and Geodesy
Course developer
Anita Blija
Dr. sc. ing.
Course abstract
In the study programme „Food quality management” students can obtain theoretical and practical knowledge about quality systems management: quality terminology; quality control and politics; hazard analyses in the critical control points; assessment of quality systems; elements of quality systems; total quality management; statistical control methods; quality economics.
Learning outcomes and their assessment
Knowledge about food quality managements systems and principles, able to show understanding of key quality management concepts and regularities of the importance of food industry development; skills learned quality management theoretical basics are capable of a scientific approach to food quality system for problem solving and leadership of the company; competence ability to use the acquired theoretical knowledge and practical skills in the use of effective quality management strategy in the company.
Compulsory reading
1. Andres Vasconcellos J. Quality Assurance in the Food Industry. Chapman & Hall, 2003. 370 p.
2. Quality management in food chains. Edited by: L.Theuvsen.et al.. Wageningen :Wageningen Academic Publishers, 2007. 509 p.
3. Kvalitātes vadības sistēma. Rīga: “Biznesa partneri, 2002. 1. un 2.daļa.
4. Leilands J. Kvalitātes vadības sistēmas: jaunā ISO 9001:2008 standarta prasību skaidrojums. Rīga, Latvijas Vēstnesis, 2009. 176 lpp.
Further reading
1. Food safety risk analysis :a guide for national food safety authorities. Food and Agriculture Organization of the United Nations, World Health Organization. Rome: FAO :WHO, 2006 102 p. Pieejams: ftp://ftp.fao.org/docrep/fao/009/a0822e/a0822e00.pdf
2. Alli Inteaz. Food quality assurance :principles and practices I.Alli, B.Raton etc. CRC Press, 2004. 151 p.
3. Neyts K., Vermeiren L., Devlieghere F., Devebere J. Good Manufacturing Practice and HACCP. Ghent University, Belgium, 2000.
Periodicals and other sources
1. Kvalitāte :žurnāls par kvalitāti un kvalitātes vadīšanu Rīga: Latvijas Kvalitātes asociācija. ISSN 1407-7671
2. Journal of Food Protection. Published by Allen Press Online Publishing. ISSN: 0362-028X
3. Lebensmitteltechnik: offizielles Organ des Bundes Deutscher Lebensmitteltechnologen e.V. ISSN: 0047-4290