The aim of the course is to provide the basis and common language for interacting with technicians/experts who deal with food quality.
Starting from the analysis of the evolution of the concept of quality, the course will deal with the paths concerning the correct management of the production processes of the food industry, the traceability and the quality of products and processes, also respecting the environment. The main standards (mandatory and voluntary) governing safety in the food sector, the implementation of HACCP systems and the certification of Safety Management Systems in the food industry will be studied. In particular, starting from the general concepts, cases of studies referring to specific supply chains will also be dealt with on the basis of the companies contacted, which are available from time to time. At the end of this process the student will possess all the knowledge of the standards and supply chain processes, will be able to apply and transfer with autonomy of judgment the theory and practical skills acquired and will also be able to communicate with professionals in the food sector.