Certified in Food Quality Management

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About Course

Satisfactory food supply has always been a central problem for governments, since the Formation of ancient societies several thousand years ago Although many of the same foods are still produced and consumed, dietary preferences have changed over the centuries due to the development of the economy and the science of nutrition. Today,

every consumer requires a safe and healthful food supply. The primary role of our diet is to provide enough nutrients to fulfill metabolic requirements, while giving us a feeling of satisfaction and well-being. In addition, recent investigations confirmed the hypothesis, recognized even in 500 B.C. by Hippocrates, that beyond nutrition, diet may modulate various functions in the body. Consequently adequate food consumption may

promote the state of well-being, better health, and prevention of diseases. So it is understandable that interest in healthy food, and food quality and its regulation, is growing worldwide. When a product is offered for sale, the purchaser expects the product to be what it is purported to be: genuine and wholesome, and free of

adulteration or contamination. Correct information about the composition and nutritive value of a food product is designed to protect the consumer from adulteration and falsification, and requires a well-organized quality control infrastructure and food regulations.

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Course Curriculum

Module 1

  • Identify the function and Importance of quality Control/assurance to food and bio processing Operations
  • Discuss the basic Principles of quality Management programs and how they are applied in Industrial settings

Module 2

  • Apply statistical quality Techniques for maintaining Safety and quality in food and bio processing Materials and products
  • Assignments

Module 3

  • Analyze statistical data using statistical analysis software (QI Macros) and Interpret the output in terms of quality management.
  • Assignments

Exam

  • Exam

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