ECTS credits ECTS credits: 3
ECTS Hours Rules/Memories Student's work ECTS: 51 Hours of tutorials: 3 Expository Class: 9 Interactive Classroom: 12 Total: 75
Use languages Spanish, Galician
Type: Ordinary subject Master’s Degree RD 1393/2007 - 822/2021
Departments: Agroforestry Engineering
Areas: Agroforestry Engineering
Center Higher Polytechnic Engineering School
Call: First Semester
Teaching: With teaching
Enrolment: Enrollable
The student, while learning to use in practice some important tools used in quality management in the agri-food sector, will get used to using basic techniques of data management and analysis, and to using the information obtained in the decisions taken based on their statistical, economic and technological significance.
Quality planning in the agri-food sector
Quality control tools. Sampling of agri-food products. Control charts.
Design and improvement of products and agri-food processes. Identification and prioritization of actions. Experimentation and R&D in the agri-food industry.
Assurance and certification. Quality audits in the agri-food sector: types and practical execution.
THEORY (9 horas)
PART I. Quality planning tools. (2 hours)
Agri-food products and processes design tools.
General principles of quality planning tools.
Market studies.
QFD.
FMEA and HACCP.
Quality planning in the agri-food sector. Quality objectives. Formation of the quality judgment by the consumer. Security in agro-industrial production.
PART II Quality control tools. (3 hours)
Quality assurance in purchases and dispatch. Sampling techniques in the agri-food sector. Concerted quality agreements.
Process control. Control charts. Study of the capacity of the processes.
Quality audits.
PART III. Tools for improving products and agri-food processes. (3 hours)
Graphical tools. Identification and prioritization of actions. Pareto and Ishikawa diagrams. Histograms. Correlograms.
Experimentation and R&D in the agri-food industry.
Benchmarking.
PART IV. Assurance and certification in the agri-food sector. (1 hour)
Agri-food quality audits: types and practical execution. Official inspection.
Quality certification in the agri-food sector. HACCP. Agri-food quality and rural development.
Note: this distribution of theory hours by subject is for guidance only and may be modified by teachers depending on the progress of the subject, and the needs and preferences of students.
LABORATORY PRACTICES AND INTERACTIVE SEMINARS (12 hours)
PRÁCTICAS DE LABORATORIO E SEMINARIOS INTERACTIVOS (12 horas)
There will be group practices on process variability, sampling and experiment design, and the results of the different groups will be compared.
TUTORING (3 hours)
BASIC BIBLIOGRAPHY
Virtual Campus: notes, videos and links left on the Virtual Campus
GRIMA, P. y J. TORT – MARTORELL, 1.995. Técnicas para la Gestión de la Calidad. Ed. Díaz de Santos. Madrid.
HUBBARD, M.R. 2013. Statistical quality control for the food industry. Springer
LUNING, P.A. 2009. Food Quality Management: Technological and Managerial Principles and Practices. Wageningen Academic Publishers
COMPLEMENTARY BIBLIOGRAPHY
ANZALDUA-MORALES, A. (1994). La evaluación sensorial de los alimentos en la teoría y en la práctica. Ed. Acribia, Zaragoza.
ISHIKAWA, K., 1994. Introducción al Control de la Calidad. Ed. Díaz de Santos. Madrid.
JOHN, P. W. M., 1990. Statistical Methods in Engineering and Quality Assurance. John Wiley & Sons, inc. Toronto.
JURAN, J. M. y F. M. GRYNA, 1993. Manual de Control de Calidad. Vol I y II. McGraw-Hill / Interamericana de España S.A. Aravaca (Madrid)
KILCAST, D. 2010. Sensory Analysis for Food and Beverage Quality Control. Elsevier Science & Technology
MONTGOMERY, D.C. 2012. Introduction to Statistical Quality Control. John Wiley & Sons Inc.
MONTGOMERY, D.C. 2012. Design and Analysis of Experiments. Wiley. Toronto
MORTIMORE, S. and WALLACE, C. 2013. HACCP: A Practical Approach. Springer.
PUIG, J. 1999. Ingeniería, autocontrol y auditoría de la higiene en la industria alimentaria. Ediciones Mundi-Prensa
RIVERA, L. M. 2016. Gestión de la Calidad Agroalimentaria. Antonio Madrid Vicente
Rivera, L.M., Roig, B., Buitrago, J.M. Vera. 2002. Calidad Integral y su Gestión en el Sector Agroalimentario. Universitat Politècnica de València
SANCHO, J. 1996. Autodiagnóstico de la calidad higiénica en las instalaciones agroalimentarias. Ed. Mundi-Prensa.
Velasco, J. 2010. Gestión de la calidad: Mejora continua y sistemas de gestión. Teoría y práctica (Empresa Y Gestión). Pirámide
For most texts in foreign languages there are Spanish versions of previous editions.
BASIC AND GENERAL COMPETENCES.
CB6.- Possess and understand knowledge that provides a basis or opportunity to be original in the development and / or application of ideas, often in a research context.
CB10.- That students possess the learning skills that allow them to continue studying in a way that will have to be largely self-directed or autonomous.
CG1.- Ability to plan, organize, direct and control the production systems and processes developed in the agricultural sector and the agri-food industry, within a framework that guarantees the competitiveness of companies without forgetting the protection and conservation of the environment and the improvement and sustainable development of rural areas.
CG4.- Ability to apply the knowledge acquired to solve problems posed in new situations, analyzing information from the environment and synthesizing it efficiently to facilitate the decision-making process in companies and professional organizations in the agri-food sector.
CROSS-CUTTING COMPETENCES
CT1.- Analysis and synthesis capacity.
CT4.- Ability to work in groups and cover problematic situations collectively.
CT12.- Ability to solve problems through the integrated application of their knowledge.
SPECIFIC COMPETENCES
CE9.- Adequate knowledge and ability to develop and apply proprietary technology in the management of agri-food quality.
CE14.- Adequate knowledge and capacity to develop and apply own technology in production systems of the agri-food industries.
CE16.- Adequate knowledge and ability to develop and apply own technology in quality and food safety management, food analysis and traceability.
CE17.- Adequate knowledge and ability to develop and apply own technology in the languages and techniques of the organization and management of the agri-food company.
Note: these competences are acquired together with other subjects of the degree.
There will be face-to-face theory classes (expository teaching), interactive teaching (practices and group work), and tutorials. They will be complemented with on-line support for teaching using Microsoft Teams and Moodle, as well as the official email and informal WhatsApp groups.
EXPOSITORY TEACHING (theory)
It will be delivered through face-to-face theoretical classes in which the topics of the program will be developed. Students will take questionnaires and clarify doubts about the concepts explained using forums. For this, Microsoft Teams and the virtual classroom will be used. (Competences CB6, CB10, CG1, CT1, CE9, CE14, CE16, CE17).
INTERACTIVE TEACHING (practices and group work)
In it students will work both individually and in groups, and in person with virtual support. There will be seminars, exercises will be carried out, and several practical works related to the contents of the subject will be elaborated and exhibited. The seminars, the explanation of the tasks, the formation of groups of practices, the accomplishment of part of the work, and the expositions and sharings in the plenary session will be done in face-to-face sessions synchronously. Moodle will be used as a support to provide information, resolve queries, guide and monitor the progress of the execution of the main tasks, and make deliveries and evaluate them. Each group will have full freedom to organize their work, having to respect in any case the milestones that are established, especially the delivery dates. In order for the distribution of the workload over time to be uniform, it will be coordinated with expository teaching, and readings, searches, questionnaires, homework monitoring events and public presentations of the work will alternate. (Competences CB10, CG4, CT1, CT4, CT12, CE9, CE14, CE16, CE17).
TUTORING
They will be used to guide students and solve personal doubts. The scheduled face-to-face tutorials will take place synchronously. The individual ones and those intended to support to the group work will be carried out asynchronously, in person, using the virtual classroom forums, or by any other suitable virtual means (email or Microsoft Teams).
THEORY: (40% of the grade). Throughout the course there will be several exams, which will consist of written tests with short questions and problems. (Competences CB6, CB10, CG1, CT1, CE9, CE14, CE16, CE17).
SEMINARS AND PRACTICES: (40% of the mark) by evaluating the deliveries of the proposed works, both individually and in groups. To pass the course, it is mandatory to do more than 80% of the practical works that are proposed to the student during the course. In the case of group activities, in order to ensure that everyone contributes adequately to carrying out the work, teachers may reserve up to 30% of the corresponding work score to individually and subjectively assess attitude, work readiness and contributions of each student. (Competences CB10, CG4, CT1, CT4, CT12, CE9, CE14, CE16, CE17).
ATTENDANCE: (20% of the grade).
CONTINUOUS EVALUATION
The realization of partial exams of theory and problems and the distribution of the deliveries of the practical works throughout the course, together with the evaluation of the attendance assure a percentage of continuous evaluation superior to 50%.
Students who have not been able to successfully follow the subject by course must take the final exam for the subject. This exam will consist of a theoretical part and a problem-solving part related to practicals. Each party will score 50% of the total grade and the grade for attendance will not be computed.
NON-ATTENDANCE PERMIT
Students with exemption from attendance must take the final exam for the course. This exam will consist of a theoretical part and a problem-solving part related to practicals. Each party will score 50% of the total grade and the grade for attendance will not be computed.
EXTRAORDINARY CALL FOR JULY AND FOR REPEATING STUDENTS
These criteria will be maintained for the extraordinary call for July and for repeating students.
FRAUDULENT PERFORMANCE OF EXERCISES OR TESTS
In cases of fraudulent performance of exercises or tests, the provisions of the Regulations for the evaluation of student academic performance and review of grades will apply.
PRESENTIAL WORK IN CLASSROOM (30 hours)
Expository teaching in group of up to 80 students: 12
Interactive teaching in groups of 20 students: 12
Tutoring in groups of 10 students: 4
Assessment activities: 2
TOTAL WORK IN CLASSROOM: 30
INDIVIDUAL OR GROUP WORK (45 hours)
Reading and preparing topics: 17
Completion of exercises: 8
Preliminary preparation of the internships and subsequent work on them: 8
Preparation of course work: 7
Preparation of assessment tests: 5
TOTAL INDIVIDUAL OR GROUP WORK: 45
It is recommended to attend all the teaching activities, either face-to-face or virtual, since they provide a large amount of dispersed and continually evolving information, for which there is no updated bibliography. Therefore, the topics and information left in the virtual classroom by the teachers will be used as a basis, as well as that generated by the students working in groups. It is also recommended to consult the aforementioned bibliography, as well as any other related to the topics to be discussed, either in paper or electronic format.
Much of the skills of the subject can only be acquired in practice, so it is mandatory to do at least 80% of the practical work proposed to the student during the course.
It is also recommended to make frequent use of tutorials by the available means for any type of matter related to the subject.
Enrique Rafael Arbones Maciñeira
Coordinador/a- Department
- Agroforestry Engineering
- Area
- Agroforestry Engineering
- enrique.arbones [at] usc.es
- Category
- Professor: University Lecturer
| Thursday | |||
|---|---|---|---|
| 12:00-14:00 | Grupo /CLE_01 | Spanish | Agricultural Industries Hall (Pav.III-Basement) |
| Friday | |||
| 09:00-11:00 | Grupo /CLIL_01 | Spanish | Agricultural Industries Hall (Pav.III-Basement) |
| 01.20.2025 16:00-20:00 | Grupo /CLE_01 | Classroom 3 (Lecture room 1) |
| 06.10.2025 16:00-20:00 | Grupo /CLE_01 | Classroom 3 (Lecture room 1) |