Food Quality Control (B-KUL-T4IKC2)

5 ECTSEnglish56 First term
Vercruysse Sabine (coordinator) |  N. |  Vercruysse Sabine (cooperator)
OC Biochemie - Campus Groep T Leuven

Learning outcomes

- MK1: Scientific-disciplinary knowledge and comprehension
- MI1: Problem analysis and solving
- MI4: Ethical behavior
- MP1: To operationalize
- MG1: Information gathering and processing
- MG3: Critical thinking
- MG5: Professionalism

Explanation

The aim of this course is to teach the students the necessary concepts of  Quality Control and Assurance in Food Industry, and in particular of HACCP (MK1, MI1) so that they will be able to implement quality control and, in particular, the preventive quality control system HACCP in professional surroundings (within and outside the food industry) by integration of newly taught elements with previously acquired knowledge (MI4, MP1,MG1, MG3, MG5).

 

Microbiology and mathematics from the Bachelor's Programme

Mixed prerequisite:
You may only take this course if you comply with the prerequisites. Prerequisites can be strict or flexible, or can imply simultaneity. A degree level can be also be a prerequisite.
Explanation:
STRICT: You may only take this course if you have passed or applied tolerance for the courses for which this condition is set.
FLEXIBLE: You may only take this course if you have previously taken the courses for which this condition is set.
SIMULTANEOUS: You may only take this course if you also take the courses for which this condition is set (or have taken them previously).
DEGREE: You may only take this course if you have obtained this degree level.


FLEXIBLE(T3BMB1) OR FLEXIBLE(T3BMB2)

The codes of the course units mentioned above correspond to the following course descriptions:
T3BMB1 : Microbiologie
T3BMB2 : Microbiology

This course is identical to the following courses:
T4IKC1 : Kwaliteitszorg en -controle in de voedingsindustrie
T47KZC : Kwaliteitszorg en -controle
T47KZE : Quality Control and Assurance

Activities

4 ects. Food Quality Control: Lecture (B-KUL-T4hKC2)

4 ECTSEnglishFormat: Lecture36 First term
N. |  Vercruysse Sabine (cooperator)
OC Biochemie - Campus Groep T Leuven

The backbone of this course is formed by the principles of HACCP (Hazard Analysis Critical Control Point) and of Good Manufacturing Practices.
European regulations prescribe the use of the HACCP methodology in the food-manufacturing environment. This course focuses on those elements that are important and necessary if one is to implement and apply this preventive quality control system in the food industry. Prerequisite programs, such as Good Manufacturing Practices, are a good basis to start a HACCP plan.   
Only those elements are discussed that are not taken into consideration in other courses. 
If time allows, the following topics may be discussed : 'statistical methods and control techniques', 'packaging' and 'sensory analysis'.

In the seminar, the students will acquire a better understanding of this preventive system of food control aimed at food safety. They will do so by carrying out a mini HACCP study.
Furthermore during the seminar related topics may be discussed more extensively by guest professors or by participating in a conference. Topics discussed may vary from year to year.

Learning content & didactic approach 

PREFACE - AIM - EVALUATION
INTRODUCTION
Part I : IMPORTANCE OF QUALITY CONTROL AND ASSURANCE IN FOOD INDUSTRY
Part II : PHYSICAL PRESERVING TECHNIQUES USED IN FOOD INDUSTRY
Part III : MICROBIAL CONTROL
Part IV : HYGIENE
Part V : CHEMICAL CONTROL
Part VI : STATISTICAL METHODS EN CONTROL TECHNIQUES
Part VII : PACKAGING
Part VII : SENSORY ANALYSIS
Part IX : HACCP IN PRACTICE

Notes and additional information on Toledo

1 ects. Seminars Food Quality Control  (B-KUL-T4sKC2)

1 ECTSEnglishFormat: Assignment20 First term
N. |  Vercruysse Sabine (cooperator)
OC Biochemie - Campus Groep T Leuven

The backbone of this course is formed by the principles of HACCP (Hazard Analysis Critical Control Point) and of Good Manufacturing Practices.
European regulations prescribe the use of the HACCP methodology in the food-manufacturing environment. This course focuses on those elements that are important and necessary if one is to implement and apply this preventive quality control system in the food industry. Prerequisite programs, such as Good Manufacturing Practices, are a good basis to start a HACCP plan.   
Only those elements are discussed that are not taken into consideration in other courses. 
If time allows, the following topics may be discussed : 'statistical methods and control techniques', 'packaging' and 'sensory analysis'.

In the seminar, the students will acquire a better understanding of this preventive system of food control aimed at food safety. They will do so by carrying out a mini HACCP study.
 

Learning content & didactic approach 

This seminar aims at the implementation of Supervised Independent Study (learn to learn) methods in the framework of the course Quality Control and Assurance in Food Industry. The students (groups of 3 persons) carry out a mini-HACCP-study on a process from a company that they visited themselves or on a process they found in literature.

As an introduction part IX : HACCP IN PRACTICE is taught. A brief theoretical overview is given and illustrated with some examples. 
The students are expected to complement this knowledge independently by reading quoted references or searching for relevant literature. 

Furthermore during the seminar related topics may be discussed more extensively by guest professors or by participating in a conference. Topics discussed may vary from year to year.

 

As an introduction part IX : HACCP IN PRACTICE is taught. A brief theoretical overview is given and illustrated with some examples. 
The students are expected to complement this knowledge independently by reading quoted references or searching for relevant literature

Evaluation

Evaluation: Food Quality Control (B-KUL-T72352)

Type : Partial or continuous assessment with (final) exam during the examination period
Description of evaluation : Oral, Written, Report, Presentation, Participation during contact hours


1. Calculation of the final mark

The final mark of this course is calculated based on the published component marks with the following weighting factors:

Component mark for lectures : 80%

Component mark for seminar: 20%

The only exception to this rule is described in the complementary regulation of the Faculty of Engineering Technology to article 66 in the Regulations on Education and Examinations.

 

2. Calculation of the published component marks

Lectures

The component mark for lectures is a whole number between 0 and 20 and based on an oral exam with written preparation ánd some (brief) questions to be answered in writing. The student's knowledge and insight is assessed.
Students should be able to demonstrate an understanding of the course matter and should be able to apply it as a future engineer.
The exam is closed book. The student brings a simple scientific calculator to the exam;

Seminars

The component mark for seminars is a whole number between 0 and 20 and based on participation during contact moments and evaluation of a mini-HACCP study based on an oral presentation (including motivation) and written report.
Sometimes guest lectures are given and/or participation in a conference is asked.  Students will be informed in advance via Toledo about when those events will take place.

 

3. Absences

Lectures

Unauthorized absence during the exam leads to NA as a component mark for lectures.

For absences within the exam period, please contact the exam ombuds on the first day of your absence.

Seminars

Students have to attend the seminar sessions.
Attendance during guest lectures or at a conference, if applicable, is mandatory as well.
Unauthorized absence during the the above mentioned moments leads to NA as a component mark for seminar.

For absences during the teaching weeks, please contact the education ombuds on the first day of your absence. If you missed one or more obligatory sessions, please contact your professor as soon as possible and certainly within a week.

 

4. Partial transfers and re-examinations

Component marks of at least 10/20 published in the academic progress file are transferred to the next examination period within the same academic year and to the following academic years, except for temporary marks and marks for intermittent tests.

 

For all educational activities:

When needed, additional information on the evaluation activities is provided during the lessons and/or made available on the toledo pages of the course.

If the university decides that it is confronted with situations of general force majeure or situations where the safety and health of members of the academic community of KU Leuven may be endangered and changes to the teaching and evaluation activities occur as a result, these changes will be communicated via Toledo.

This course unit allows partial mark transfers in case of partial pass mark:

  • T4hKC2 - Food Quality Control: Lecture (during and beyond academic year)
  • T4sKC2 - Seminars Food Quality Control  (during and beyond academic year)

Lectures

See description first examination period


Seminars

Assignment similar to that of the first examination period. To this end, please contact the professor at the latest on the Monday after the deliberation week of the 2nd examination period (June).

 

For all educational activities:

When needed, additional information on the evaluation activities is provided during the lessons and/or made available on the toledo pages of the course.

If the university decides that it is confronted with situations of general force majeure or situations where the safety and health of members of the academic community of KU Leuven may be endangered and changes to the teaching and evaluation activities occur as a result, these changes will be communicated via Toledo.