Quality Systems and Environmental Management Tools
Code: 103244 ECTS Credits: 6| Degree | Type | Year |
|---|---|---|
| 2501925 Food Science and Technology | OB | 4 |
Contact
- Name:
- Jose Juan Rodriguez Jerez
- Email:
- josejuan.rodriguez@uab.cat
Teachers
- Montserrat Mor-Mur Francesch
- Laura Talens Peiro
- Raquel Barrena Gomez
Teaching groups languages
You can view this information at the end of this document.
Prerequisites
Have previously studied subjects of hygiene, food technology and human nutrition.
Objectives and Contextualisation
1. Describe the fundamental concepts, the historical foundations and the bibliographic bases.
2. Demonstrate that you know the fundamental bases of industrial ecology and waste management.
3. Identify the different wastewater treatment systems and their characterization.
4. Interpret the different types of atmospheric pollutants and their treatments.
5. Demonstrate that you know the different quality assurance and security programs and your organization.
5. Interpret the corresponding certificates and documentation.
6. Discriminate the relevant information and the audit procedure.
7. Analyze the safety certification, its bases and its application.
Competences
- Adopt an ethical stance and attach importance to quality in work.
- Apply the processes of evaluation, management and communication of food risk to all agrofood sectors.
- Apply the scientific method to resolving problems.
- Communicate effectively with both professional and non-professional audiences, orally and in writing, in the first language and/or in English.
- Design, institute and audit quality systems applicable to food companies.
- Develop individual learning strategies and planning and organisation skills.
- Plan by-product and waste treatment and recycling systems from criteria of sustainability and respect for the environment.
- Provide auditing and legal, scientific and technical advisory services to the agri-food industry.
- Search for, manage and interpret information from different sources.
- Select the appropriate analytical procedures (chemical, physical, biological and sensory) in accordance with the objectives of the study, the characteristics of the analytes and the fundamental principles of the technique.
- Show sensitivity to environmental, sanitary and social issues.
- Take account of social, economic and environmental impacts when operating within one's own area of knowledge.
- Work individually or in unidisciplinary and multidisciplinary teams and in international contexts.
Learning Outcomes
- Adopt an ethical stance and attach importance to quality in work.
- Apply the scientific method to resolving problems.
- Communicate effectively with both professional and non-professional audiences, orally and in writing, in the first language and/or in English.
- Compare the various quality systems applicable to process and product.
- Describe the environment-related problems of the food industry.
- Develop individual learning strategies and planning and organisation skills.
- Enumerate all the stages of the food supply chain that lead to the attainment of overall food quality, including those of workers' safety.
- Explain the toxic and environmental hazards deriving from food-processing by-products.
- Identify conformities, non-conformities and irregularities during an audit process.
- Identify the underlying principles, the characteristics and the uses of the different systems for treating waste in the form of liquids, solids and gases.
- Interpret and justify the scope of quality reports.
- Interpret findings from trials used in studies on quality.
- Propose traceability and documentation methodologies for processes and products.
- Search for, manage and interpret information from different sources.
- Show sensitivity to environmental, sanitary and social issues.
- Take account of social, economic and environmental impacts when operating within one's own area of knowledge.
- Validate standardised work procedures .
- Work individually or in unidisciplinary and multidisciplinary teams and in international contexts.
Content
1. Introduction. Basics Bibliography.
2. Tools for minimization. Industrial Ecology, Cleaner Production, Life Cycle Analysis.
3. Waste management. Type of waste, waste management and coding, main waste treatments: composting, anaerobic digestion, thermal treatments.
4. Waste water management and treatment. Characterization of wastewater, main physical, chemical and biological parameters. Main basic operations of wastewater treatment: primary treatments, biological processes, chemical processes.
5. Emissions to the atmosphere. Main atmospheric pollutants: particles, gases and odors. Main basic operations of atmospheric emission treatment.
6. Global quality assurance. Quality assurance programs. Staff and organization.
7. Audits and accreditation. Certificates and documents. Specific cases of certification. Foods with healthy properties, GMOs and others.
8. Food quality and safety. The quality standards applied to food safety.
9. From HACCP to security certification. BRC, IFS, ISO 22000 standards and others.
10. Supplier relationship - client. The audit of the system.
Activities and Methodology
| Title | Hours | ECTS | Learning Outcomes |
|---|---|---|---|
| Type: Directed | |||
| Seminars | 11 | 0.44 | 1, 4, 3, 15, 7, 8, 9, 11, 12, 13, 18, 17 |
| Theoretical teaching in environmental management tools | 18 | 0.72 | 2, 1, 14, 15, 5, 6, 10, 12, 18 |
| Theoretical teaching in quality and food safety | 18 | 0.72 | 2, 1, 14, 4, 15, 6, 7, 8, 9, 11, 12, 13, 18, 17 |
| Type: Autonomous | |||
| Cases of the subject | 71 | 2.84 | 2, 1, 14, 4, 3, 15, 6, 7, 8, 9, 11, 12, 13, 18, 17 |
| Problems worked in class | 30 | 1.2 | 2, 1, 14, 3, 15, 5, 6, 10, 18 |
Seminars
9 hours of seminars and discussion of problems:
- 6 hours seminars to solve problems related to environmental management tools.
- 4 hours of seminars related to the auditable standards of quality and food safety. The dynamics of the works and the rules of accomplishment will be defined.
Autonomous activities: preparation of the subject based on material that will be given by the professor or bibliography to be able to work later on Cases of Study in class.
Practical works
- Preparation of the subject based on material that will be given by the professor or bibliography to be able to work later, with cases of study in class.
- Work based on the discussion between suppliers and clients in different situations of conflict, related to quality audits and food security. This work will be carried out in a group. Finally, these works will be presented in class for 10 minutes.
Annotation: Within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.
Assessment
Continous Assessment Activities
| Title | Weighting | Hours | ECTS | Learning Outcomes |
|---|---|---|---|---|
| Attendance to mandatory activities | 10% of the final grade | 0 | 0 | 1, 4, 15, 5, 7, 8, 10, 9, 11, 13, 18, 17 |
| Oral presentation of the deliverables | 10% | 0 | 0 | 16, 2, 1, 14, 3, 15, 6, 18, 17 |
| Practical work on The vision of the supplier and the client of food products in relation to quality and food safety | 15% of the final grade | 0 | 0 | 16, 2, 1, 14, 4, 3, 15, 6, 7, 8, 9, 11, 12, 13, 18, 17 |
| Resolution of problems related to cases Environmental management tools | 15% of the final grade | 0 | 0 | 2, 1, 14, 3, 15, 5, 6, 10, 18 |
| Theoretical evaluation of environmental management tools | 25% of the final grade | 1 | 0.04 | 1, 15, 5, 10 |
| Theoretical evaluation on quality and safety | 25% of the final grade | 1 | 0.04 | 4, 15, 7, 8, 9, 11, 13, 17 |
The student's evaluation will be carried out based on the following distribution:
1.- Theoretical tests (theoretical exam) 50%
1.1.- Environmental management tools exam 25%
1.2.- Quality exam 25%
2.- Practical tests (cases and problems) 40%
2.1.- Oral presentation 10%
2.2.- Written works 30%
3.- Attendance at mandatory activities 10%
Two theoretical exams will be carried out, with short or multiple-choice questions, for each of the two parts of the subject. Passing each of the theoretical exams is necessary to pass the subject.
The practical tests will be derived from:
• Continuous evaluation of attendance at practices.
• Completion of practical work and case resolutions presented throughout the semester.
• Oral presentations.
Once the first part of the subject (environmental management tools) has been completed, a partial exam will be taken, representing 25% of the grade for the subject. When the theoretical content is completed, a second partial exam (quality and safety) will be taken, representing the other 25% of the theoretical grade.
Students who do not pass either part of the subject will have to take a new theoretical exam to recover the part they did not pass. Once the subject has been evaluated, each student will be told which part they pass or must recover. To participate in the recovery, students must have been previously evaluated in activities whose weight is equivalent to a minimum of two-thirds of the total grade for the subject.
A student will be considered not evaluable if they have participated in evaluation activities representing ≤15% of the final grade.
This subject does not contemplate a single evaluation system.
Bibliography
APAA-AWWA-WPCF Washington 1998 20ª Edició. Standard Methods for the examination of water and waste water.
Dillon M. and Griffith C. (Eds), 2001. Auditing in the food industry: from safety and quality to environmental and other audits. CRC Press;: Woodhead.
Dullien, F.A.L. Introduction to industrial gas cleaning. Academic Press, Inc. 1989.
Hoorfar J. et al. (Eds), 2011. Food chain integrity: a holistic approach to food traceability, safety, quality, and authenticity. Woodhead Pub Ltd.
Martínez-Costa M., Martínez-Lorente A.R., Choi T.Y. 2008. Simultaneous consideration of TQM and ISO 9000 on performance and motivation: An empirical study of Spanish companies. Int. J. Production Economics 113:23–39.
Metcalf & Eddy. Ingenieria de aguas residuales. Tratamiento vertido i reutilización. McGraw Hill Inc. 1998
Nemerow, N.L., Dasgupta, A. Tratamiento de vertidos Industriales peligrosos. Ediciones Diaz de Santos. 1998.
Peavy, H.S., Rowe, D.R., Tchobanoglous, G. Environmental Engineering. McGraw Hill Inc. 1985.
Trienekens J., Zuurbier P. 2008. Quality and safety standards in the food industry, developments and challenges. Int. J. Production Economics 113:107–122.
Wark, K., Warner, C.F. Contaminación del aire. Origen y control. Ed. Limisa. 1998.
Software
We will not use any specific software for this subject.
Language list
| Name | Group | Language | Semester | Turn |
|---|---|---|---|---|
| (PAUL) Classroom practices | 1 | Catalan/Spanish | first semester | morning-mixed |
| (TE) Theory | 1 | Catalan/Spanish | first semester | morning-mixed |