Quality Assurance of Food

NAME OF THE COURSE Quality Assurance of Food

Code

KTD203

Year of study

0.

Course teacher

Prof Josipa Giljanović

Credits (ECTS)

4.0

Associate teachers

Type of instruction (number of hours)

P S V T

30

0

30

0

Status of the course

Mandatory

Percentage of application of e-learning

20 %

COURSE DESCRIPTION

Course objectives

Acquiring a basic and practical knowledge on principles, methodology, techniques of quollity assurance on food in RH and EU

Course enrolment requirements and entry competences required for the course

 

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

After the course, student will be able to:
- Make a label and chose appropriate method for determiniation some of the basic ingredients in food
- Define, plan and implement chosen method,
- calculate and interpret the results
- Compare chosen methods with similar methods and evaluate methods
- Estimate if methods is suitable for other purposes,
- Write an analytical report
- Understand the role, development and implementation of quality management systems in the process and laboratory
- Understand the role of standards and standardization

Course content broken down in detail by weekly class schedule (syllabus)

1. Week: Introduction to Food Analysis, Sampling and sample preparation.
2. Week: Determination of basic food ingredients: water, methods for the determination of water, ash mineral matter, methods of determination
3. Week:. determination of protein, methods for determination of protein nitrogen and
4. Week:. determination of fats; division, the assay method,
5. Week:. determination of carbohydrates; division, methods of determination.
6. Week: determination of vitamins, a division of methods of determination. Assessment
7. Week : 1st. partial exam, solving the test
8. Weeks: Work organization testing laboratories, introduction and basic concepts; basic quality system; criteria for accreditation of testing laboratory
9. Week: good laboratory practice, requirements and documentation
10. Week: ISO 9001, ISO 22000,
11. Week: The system of authorization and accreditation in Europe and Croatia, principles and rules. The requirements of EN ISO / IEC 17025 standard.
12. Week: validation of methods, basic concepts and definitions,
13. Week: recall and withdrawal records
14. Week: validation of methods, requirements, planning, performance and documentation, validation parameters.
15. Week: 2st. partial exam, solving the test
Laboratory exercises:
1. Determine of water in food.;
2. Determination ash and minerals in food;
3. Kleldahl methods;
4 Determination of fat;
5. Determination of carbohydrates;
6th Determination vitamina- UV / VIS spectroscopy;
7. Determination of metals contents in foood, AAS
8. IR spectroscopy,
9. Potentiometric determination of chloride in food

Format of instruction:

Student responsibilities

 

Screening student work (name the proportion of ECTS credits for eachactivity so that the total number of ECTS credits is equal to the ECTS value of the course):

Class attendance

0.5

Research

0.0

Practical training

0.0

Experimental work

0.0

Report

0.0

0.5

Essay

0.0

Seminar essay

0.0

 

 

Tests

1.0

Oral exam

0.5

 

 

Written exam

0.5

Project

1.0

 

 

Grading and evaluating student work in class and at the final exam

The entire test can be applied over two partial tests during the semester. Passing threshold is 60%. Each test in assessing participates with 50%. Lectures presence of 80 to 100% is 10% marks. The examination periods there is a written and oral exam. Passing threshold is 60%. Passing one partial test of any part (previous activity) is valid throughout current academic year. Written exam has a share of 50% and oral examination also 50%. Students who have not passed the partial tests will have oral examination in the regular examination period. Passing threshold is 60% and the examination form to participate in the evaluation by 50%.
Rating: 60% -69% - satisfactory, 70% -79% - good, 80% -89% very good, 90% -100% - excellent.

Required literature (available in the library and via other media)

Title

Number of copies in the library

Availability via other media

Pravilnici o metodama uzimanja uzoraka i metodama obavljanja kemijskih i fizikalnih analiza različitih prehrambenih proizvoda

6

J. Giljanović, Predavanja, interni materijal, Split, 2014.

0

web-stranici Zavoda te www.foodlinks.eu

J. Giljanović, Uputstva za vježbe, interni materijal, Split, 2014.

0

Opći zahtjevi za osposobljenost ispitnih i umjernih laboratorija (ISO/IEC 17025:2005+Cor.1:2006; EN ISO/IEC 17025:2005+AC:2006); General requirements for the competence of testing and calibration laboratories (ISO/IEC 17025:2005+Cor.1:2006; EN ISO/IE

0

M.Kaštelan-Macan, Kemijska analiza u sustavu kvalitete, Školska knjiga, Zagreb (2003)

0

Optional literature (at the time of submission of study programme proposal)

1.Suzanne Nielsen,; Food Analysisi, fourth edition, S.S., Springer Science+Business Media, LLC, New York, NY, USA, 2010.
2. Ceirwyne S. james, Analytical chemistry of food, Aspen publisher, Inc.Gaithesburg, Maryland, 1999;.
3. Official Methods of Analysis of AOAC International, 19th Ed. 2012.
Editor: Dr. George W. Latimer, Jr
4.Prijevod: General Principles of Food Hygiene CAC/RCP 1-1969, Rev. 4-2003 2/29, JCodex Alimentarius-Joint FAO/WHO Food Standards, ISO, IDF, IUPAC, ICC - standardi za pojedine vrste namirnica,

Quality assurance methods that ensure the acquisition of exit competences

Quality assurance will be performed at three levels:
(1) University Level;
(2) Faculty Level by Quality Control Committee;
(3) Lecturer’s Level.

Other (as the proposer wishes to add)