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SCHOOL |
OF AGRICULTURAL SCIENCES |
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ACADEMIC UNIT |
AGRICULTURE |
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LEVEL OF STUDIES |
UNDERGRADUATE |
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COURSE CODE |
GEB0609-5 |
SEMESTER |
6 | ||
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COURSE TITLE |
Agricultural Products and Food Quality Assurance | ||||
| INDEPENDENT TEACHING ACTIVITIES |
WEEKLY TEACHING HOURS |
CREDITS | |||
| Lectures | 3 | ||||
| Lab / Op. Exercises | 0 | ||||
| Exercises | 0 | ||||
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TOTAL HOURS |
3 | 5 | |||
| COURSE TYPE | General background | ||||
| PREREQUISITE COURSES | None | ||||
| LANGUAGE OF INSTRUCTION and EXAMINATIONS | Greek | ||||
| IS THE COURSE OFFERED TO ERASMUS STUDENTS | |||||
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COURSE WEBSITE (URL) |
https://
eclass.uowm.gr/courses/AGRO196/
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2. LEARNING OUTCOMES
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Learning Outcomes |
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This module aims to: • make students able to develop and implement the Total Quality Management (TQM) and the quality systems, according to current international and national standards, • train students on issues concerning design, control techniques, continuous improvement and quality cost of the principles of auditing and certification of agricultural products and food. Upon successful completion of the course, students should be able to: • Understand the basic concept and glossary of quality assurance. • Develop and implement the Total Quality Management (TQM). • Develop and implement the current international and national standards. • Implement the quality control tools and techniques. • Identify and manage the factors affecting quality cost. |
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General Competences |
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Search for, analysis and synthesis of data and information, with the use of the necessary technology Adapting to new situations Decision-making Working independently Team work Project planning and management |
3. SYLLABUS
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• Basic concepts of quality - terminology. • Evolution of quality control. • Total quality Management. • Quality planning. • Basic and advanced quality control tools. • Continuous quality improvement processes and techniques. • Cost of quality. • Quality assurance systems. • International and national standards. |
4. TEACHING and LEARNING METHODS - EVALUATION
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DELIVERY |
Face to Face (Lectures – Laboratory) | ||||||||||||||||||||||||
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USE OF INFORMATION AND COMMUNICATIONS TECHNOLOGY |
Use of ICT in teaching process through the e-class platform in teaching, laboratory training and communication with students | ||||||||||||||||||||||||
| TEACHING METHODS |
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STUDENT PERFORMANCE EVALUATION |
I. Written final exam (50%) which includes: • Multiple choice questions • Short answer questions II. Written laboratory tests (50%) which include: • Multiple choice questions • Short answer questions |
5. SUGGESTED BIBLIOGRAPHY
| -Suggested bibliography : |
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• Αυλωνίτης Σ. (2012), “Στοιχεία Ελέγχου και Διασφάλισης Ποιότητας”, 3η έκδοση, Εκδ, ΙΩΝ. [ISBN: 978-960-508-050-1] • Καρυπίδης Φ. (2008), “Ειδικά θέματα ποιότητας”, Εκδ. Ζήτη. [ISBN: 960-456-116-2] • Κέφης Β.(2005),“Διοίκηση ολικής ποιότητας”, Εκδ. Κριτική. [ISBN: 978-960-218-426-4] • Λογοθέτης Ν. (2005),“Μάνατζμεντ Ολικής Ποιότητας(Από τον Deming στον Taguchi και το SPC)”, 2η έκδοση, Εκδ. Interbooks. [ISBN: 960-390-156-3] • Τσάκνης Γ. (2008),“Διασφάλιση Ποιότητας Τροφίμων”,Εκδ. Παπασωτηρίου. [ISBN: 978-960-7182-32-6] • Bagad V.S. (2008), “Total Quality Management”, Technical Publications Pune. [ISBN: 81-8431-237-7] • JamesP.(1998),“Μάνατζμεντ Ολικής Ποιότητας”, Εκδ. ΚΛΕΙΔΑΡΙΘΜΟΣ. [ISBN: 960-209-353-6] |
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-Related academic journals: |