Food science and technology | University of Parma

Professor
Academic discipline: Scienze e tecnologie alimentari (AGR/15)
Field: A scelta dello studente
Type of training activity: Student's choice

21 hours
of face-to-face activities

3 credits

hub:

course unit
in - - -

lectures timetable unavailable

exam calls

Learning objectives

Practical ability in use of elementary statistical tools for keep under control a process, as well as fort its continuous improvement.
Knowledge of basics for an automatic control system management.

Prerequisites

- - -

Course unit content

The product and process statistical control tools are presented and discussed, by underlining their limitations.
Later, basics for keep under automatic control a food process are given and their implementation to continuous-flow thermal processing is deepened.

Full programme

Introduction: limits of traditional Quality Control and of Statistical Sampling to assure the food conformity to quality requirements.
Product statistical control: acceptance sampling plans for inspection of lots.
Process statistical control: control charts, statistical control, process capability, and continuous improvement of performance.
Automatic process control systems: in line sensors, feedback and feedforward control, practical example for continuous-flow thermal processing.

Bibliography

Electronic training aids supplied by the teacher, with web links for free downloading cited documents.

Teaching methods

Lectures are mostly based on international documents and standards.

Assessment methods and criteria

For the argument chosen by the student, his knowledge and understanding of the elementary statistical tools for keep under control a process is evaluated as passing mark. Later, from the answers to specific questions, the student’s ability to managing an automatic control system is evaluated.

Other information