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Course Code: 
FDE 415
Course Period: 
Autumn
Course Type: 
Core
Theoric: 
2
Practice: 
0
Credits: 
2
ECTS: 
4
Prerequisite Courses: 
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
The goal of the course is to give the students theoretical knowledge on “quality” and “management system” concepts, and on different systematic management systems as required and applied by the different food industries
Course Content: 

Introduction to “quality” and “management system” concepts as applied in industry, the primary food production sytem and GLOBALGAP-Good Agriculturasl Practises, Prerequisite programs for secondary production: GHP,GMP, HACCP; ISO9000, ISO22000, ISO14000, OHSAS18000, SA8000 and other private quality and safety systems; Halal and Kosher certification, their relevance to current national and international legislation and standards

Course Methodology: 
1: Lecture by instructor, 2: Lecture by instructor with class discussion, 12: Case Study
Course Evaluation Methods: 
A: Written exam, E: Homework, F: Project

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