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QUALITY MANAGEMENT
IN FOOD INDUSTRY
Associate Professor. Nguyen Thi Thao, PhD
Department of Quality Management,
School of Biotechnology and Food Technology
1. GENERAL
Course name: Food quality management (Quality management in
Food Industry)
BF3525E
Weight: 3(3-0-0-6)
Theory: 30 hours
Assignment: 15 hours
Prerequisite courses :Processes and equipment in food technology II
Processes and equipment in food technology III
Previous courses: n/a
Parallel course: Food safety
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COURSE DESCRIPTION
This course aims to provide students with
• basic knowledge of food quality,
• quality activities and quality management in a food business,
• sampling and testing techniques using standardized sample planning
according to ISO standards,
• outlines of production process control using basic statistical tools,
• standardization activities and introduction of several food quality
management systems.
Learning outcomes
• After completing this course, students grasp the fundamental
contents as the basis for the next modules oriented to quality
management in the training program including analysis and
management system.
• students can participate in quality management system and quality
related research, teamwork skills and academic presentation.
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LEARNING MATERIALS
Textbook
• [1] Ha Duyen Tu (2010). Quality management in Food
Industry. Science and Technology Publishing House.
• [2] Inteaz Alli (2004) Food Quality Assurace: Principles and
Practices, CRC Press LLC
References
• [1] Ishikawa (1986). La Gestion de la Qualité. Bordas- Pari.
• [2] General Principles of food hygiene (2003), Codex
Allimentarius
• [3] Recent legal documents
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Content
• 1.1. Introduction
• 1.2. Food quality
• 1.3. Food quality factors
• 1.4. Food law and regulations
• 1.5. Food standards
1.1. INTRODUCTION
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Introduction
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Lesson 1>Topic 2> Basic needs for food quality & safety
• Technological changes
• Irradiated foods
• Organic food
• Economic factors
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Lesson 1> Topic 2 > Basic needs for quality & safety
forced many companies to improve safety and quality of their products through
implementation of the quality and safety assurance and management systems.
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• Ingredients
• Processing aids
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FOOD
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Definition of quality
– That nutrients and other food ingredients are added to foods far beyond
safe limits.
– That pesticide, herbicide, and recently, that some hormone residues are
present in the food Supply.
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Definition of
quality
• Quality of food includes all those
characteristics of excellence that
make it acceptable to the food
buyer
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Definition of quality
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1.3. Food
quality factors
• Nutritional quality
• Safety
• Sensorial quality
• Technical quality
• Commercial quality
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The assurance that food will not cause harm, injury, or illness is determined by:
• Whether all harmful substances present in the food have been eliminated,
reduced to an established acceptable level, or prevented from exceeding the
acceptable level
• The food has been prepared, handled, and stored under controlled and sanitary
conditions in conformance with practices prescribed by government regulations
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• Hygienic condition
• Cross contamination
• Storage condition
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1.3.5.Commercial
quality
• Prices
• Availability
• Demand and supply
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Assignment 1
• Choose one food products
• Discuss about the quality factors of this product
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