Learning objectives
- To give basics for keep under control a food process by using elementary statistical tools.
- To show different control strategies, by underlining their advantages and limitations.
- To deep the implementation of general methods to continuous-flow thermal processing.
Prerequisites
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Course unit content
1. Introduction: limits of traditional Quality Control and of Statistical Sampling to assure the food conformity to quality requirements.
2. Process Control: control charts, statistical control, process capability, and continuous improvement of performance.
3. Automatic process control systems: in line sensors, feedback and feedforward control, practical example for continuous-flow thermal processing.
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 (pdf) supplied by the teacher, with web links for the free downloading of cited documents.
Teaching methods
Conventional
Assessment methods and criteria
Oral test
Other information
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