SAS0021 - QUALITY CONTROL AND CERTIFICATION OF AGRI-FOOD PROCESSES AND FOOD

courses
ID:
SAS0021
Duration (hours):
32
CFU:
4
SSD:
SCIENZE E TECNOLOGIE ALIMENTARI
Located in:
CHIETI
Url:
FOOD SCIENCE AND HEALTH/CORSO GENERICO Year: 2
Year:
2025
Course Catalogue:
https://unich.coursecatalogue.cineca.it/af/2025?co...

Overview

Date/time interval

Secondo Semestre (03/03/2026 - 30/05/2026)

Syllabus

Course Objectives


Provide information on the concepts of process quality, product quality and related aspects, attributable to supply chain control. In this context, some basic notions are provided on the main methods of managing the quality of food products.


Course Prerequisites


chemistry and technology of food (1 year)


Teaching Methods


The course is organized in classroom lectures on the topics listed in the program (32 hours), organized in 3 hours a day for 2 days a week. The practical lessons (18 hours), in which students are actively involved, last 3 hours per day and concern classroom simulations of applications of methods


Assessment Methods


oral examination


Texts



PERI C. Qualità: Concetti e Metodi (1998) - Franco Angeli ed. Milano, Italia
PERI C. Linee guida per la messa a punto di sistemi qualità nelle aziende enologiche - HACCP (1998) - Chiriotti Ed. - Pinerolo - Italia
PERI C., LAVELLI V., MARJANI A. Qualità nelle aziende e nelle filiere agroalimentari (2004) -


Contents


Program Theoretical lessons.
Process certification: examines the management of quality control and related certification also in relation to national, European and international voluntary and mandatory standards (ISO standards UNI EN ISO 9001-2008). Traceability and related applications. HACCP (Hazard Analysis Critical Control Points). The identification and assessment of risks; identification of critical points; the specification of the control criteria of the critical points and codification of the control procedures; the application of the regulations in force (Hygiene Package). Product certification.

In detail.
General concept of product quality and related examples. Quality management and process and product certification. Product certification: analytical aspects relating to certification. Mandatory standards on certification relating to food safety: HACCP, legislative aspects, risk analysis and definition of only serious risks for human health related to the transformation process; decision of critical prevention points (CCP) and application of technological processes to operations. General rules for the drafting of a hygiene self-control manual.
Traceability of the supply chain: general aspects and analysis of mandatory regulations. Internal and external traceability and related voluntary regulations.
Quality: ISO 9001/2008 organization of the standard. ISO 9001/08 standards: phase of product design. Aspects relating to measurement, analysis and continuous improvement of the system in relation to the ISO 9004/09 standard.

Practise.
The topics of the exercises concern the following aspects: practical applications relating to certification; HACCP: case studies relating to the application of the risk selection method and definition of the related CCPs applied to production; practical applications related to the drafting of a manual of self-control of hygiene; case studies related to the application of traceability: practical applications.


Course Language


QUALITY CONTROL AND CERTIFICATION OF PROCESSES AND AGRI-FOOD PRODUCTS

Degrees

Degrees

FOOD SCIENCE AND HEALTH 
Master’s Degree
2 years
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