Quality Control

Course ID: B3204897

Credits: 2

Objective:

The purpose of this course is to teach students to understand quality management theory and quality control tools and how to use statistics to solve quality management problems in the food industry.

Course Prerequisites: None.

Outline: This course covers quality management history and strategy, supplier management, and "statistical quality control (SQC)" technique and activities performed by organizations for monitoring and sustaining quality which satisfies given customer needs. SQC, is the use of statistical methods in the monitoring and maintaining of the quality of products and services. One method, referred to as acceptance sampling, can be used when a decision must be made to accept or reject a group of parts or items based on the quality found in a sample. A second method, referred to as statistical process control, uses graphical displays known as control charts to determine whether a process should be continued or should be adjusted to achieve the desired quality.

Teaching Method: The teaching materials used in this course are created by the teacher. The teacher will introduce and demonstrate food company cases and problems, and students can learn from the real cases and uses statistical tools to solve quality control problems. In the first lesson, the teacher will explain the background, so that students can have a clear idea of the content of the course. The students will be evaluated based on midterm examination, final oral presentation.

Reference: Mitra, A.2008.Fundamentals of Quality Control and Improve-ment. John Willey & Sons, Inc. https://onlinelibrary.wiley.com/doi/book/10.1002/9781118491645 Hubbard, M. R. 2003. Statistical Quality Control for the Food In-dustry. Springer. https://link.springer.com/book/10.1007/978-1-4615-0149-7