| FOOD
4200 - Quality
Control in Foods
Credits:
(3-0:0-0) 3
Instructor: TBA
Office hour Thursday
1:30pm – 2:30pm
COURSE
OUTLINE
Reference Books
Siebels, D. 2004. The Quality Improvement Glossary. ASQ Quality
Press. Milwaukee, WI.
M.R. Hubbard. 1996. Statistical Quality Control for the Food
Industry, 2nd Ed. Chapman & Hall, New York.
M.R. Hubbard. 2003. Statistical Quality Control for the Food
Industry, 3rd Ed. Kluwer Academic/Plenum Publishers, New York
J.A. Vasconcellos. 2004. Quality Control for the Food Industry.
CRC Press LLC., Boca Raton, FL
W.A. Gould. 2001. Total Quality Assurance for the Food Industries.
CTI Publication Inc., Timonium, MD.
D.C. Montgomery. 2001. Introduction to Statistical Quality
Control, 4th Ed. John Wiley & Sons, Inc., NY.
D.H. Besterfield. 1998. Quality Control, 5th Ed. Prentice
Hall, Inc., Upper Saddle River, NJ.
Omachonu, V.K. et al. 2004. Principles of Total Quality, 3rd
ed. CRC Press. Boca Raton, FL.
Objectives
Fundamentals of quality control, total quality management,
and their industrial application through physical, chemical,
microbiological, statistical and sensory methods will be studied.
Statistical process control (SPC) will be mainly covered;
required background knowledge of statistics will be reviewed
briefly. Prerequisite: FOOD 3010 (or 078.301).
Home
work and lab-reports
Homework and lab reports should be submitted on the assigned
due date to the instructor before class starts. Reports should
be about 3 to 5 pages long (excluding cover page), typewritten
double-spaced with 2.5cm (or 1in) margins. Tables and figures
should be attached at the end of paper with table title and
figure captions. Late reports and homework will lose 10% of
credit for submission after the class of the due and extra
10% for each additional day late. Every sentence, which is
NOT in your own words, has to be correctly cited and the original
should be listed. They could be journal articles or personal
communications, including discussion with classmates.
Grading
Calculation A Calculation B
Midterm exam 40% 30%
Final exam (comprehensive) 45% 35%
Homework 5% 15%
Lab reports 5% 15%
Attendance 5% 5%
TOTAL 100% 100%
The better score
of the above two calculation methods will be the final grade.
Marking
A+ > 90
A 80 – 89.9
B+ 75 – 79.9
B 70 – 74.9
C+ 65 – 69.9
C 60 – 64.9
D 50 – 59.9
F < 50
CLASS SCHEDULE
Chapter Topics
1 - Introduction to quality
2 - Total quality management ( TQM)
3 - Quality systems
4 - Charts
5 - Fundamentals of statistics
6 - Control charts
7 - Product specification
8 - Process capability & reliability
9 - Process control
10 - Distribution
11 - ANOVA
12 - Quality factors of foods
MID-TERM Exam (12:30p.m. October 24)
13 - Food
inspection
14 - Fundamentals of probability
15 - Samples and sampling
16 - Sensory testing
17 - Net content control
18 - Statistical modeling & regression
19 - Experimental design
20 - Response surfce methodology
21 - Optimization
22 - Deming's philosophy
23 - Cost of quality
24 FINAL EXAM
HOMEWORK ASSIGNMENT
Homework 1 Glossary
list (one or two sentences for each definition) [September
16, 2005]
Acceptable quality
level (AQL), Codex alimentarius, Computer integrated manufacturing
or computer integrated management (CIM), Defect, Just-in-time
(JIT), Least significant difference (LSD), Lot, Management-by-objectives
(MBOs), Population, Quality assurance (QA), Quality control
(QC), Standard industry code (SIC), Statistical process control
(SPC), Tolerances (limit), Total quality management (TQM),
Variation
Homework 2 Research
on quality awards [October 7, 2005]
Collect a recipients’
list of the Baldridge Awards, Canadian Awards for Business
Excellence-Quality Award, and Deming Application price. Indicate
the name of food companies among the recipients. Choose one
food company and write a 3 page summary report on the food
company’s activity regarding quality management.
Homework 3 Summary
of US and Canadian food inspection systems [October 28, 2005]
History, organizational
structure, commodities subject to be inspected, types of inspection
manuals, and very brief summary of inspection manuals.
Homework 4 Reading
assignment (at least 6 page total excluding cover) [November
18, 2005]
Read “Conclusion
– The Future of Food Safety” of Marion Nestle’
book “Safe Food” (University of California Press).
Summarize this article (more than 4 pages in double space)
and suggest your own idea to improve the safety and quality
of food (at least 2 pages).
LABORATORY
Lab 1 Data distribution
[September 30, 2005]
Materials: two
different size liquor glasses (or any small containers), one
particulate food 1/2 lb (peanuts, raisons, M&M chocolates,
or gummy bear)
Methods: Fill the glass with particulate foods five times
(n = 5). Do not overfill. Count the number of particles (or
measure the weight of particles). Calculate means, variance,
standard deviation and coefficient of variance of each glass.
Determine which glass has more accurate data or more precise
data.
Lab 2 Net content
[October 21, 2005]
When you use the
data for lab 1, what is your decision for the net content
label (number of pieces in a container or weight) for each
of two containers, which would have: (1) 90% probability to
overfill the container above the net content label; (2) 95%
probability over the label; and (3) 99% over the label? Calculate
three values of your label for each containers (Total 6 label
values).
Choose estimated
values of net content which may fall in 90% through 95% of
overfill probability. What is approximated price per a piece
(or a gram) of food? Then calculate the average cost of products
per container, and the cost of the overfilled amount per container.
Obtain these values for both containers.
Lab 3 [November
9, 2005] Potato chip test – collecting factors for the
evaluation criteria
First
part: Collect possible important factors of total quality
of potato chip products. Choose
more than three factors from the following five evaluation
criteria including (1) packages, (2) appearance of products,
(3) flavor of products, (4) taste of products, and (5) marketing.
All factors will be tested during next lab, therefore, at
this stage the selected factors should not always be scientific
or evident.
Second part: After
choose the factors of your own, ask the same questions to
others of different age group or gender groups, and extract
their choice of the factors. Conduct the same study of the
first part with other consumer groups.
Third
part: Can you find any difference between your choice of factors
and their? Complete one evaluation criteria form of potato
chip quality containing all the pre-experimentally significant
factors.
Lab
4 [December 2, 2005] Potato chip test – experiments
with classmates using real samples
After sensory and
satisfaction evaluation in class with a provided evaluation
form, share the data of all students. (1) Conduct ANOVA test
on the scores of each factors of different potato chips (treatments)
and identify significant factors (Xn). Total n-times of ANOVA
will be tested. (2) Using the significant factors only conduct
regression analysis. Model will be:
Overall Preference
= a X1 + b X2 + c X3 + …… + n Xn + e
Which
factors affect the overall preference most significantly?
Based on the regression analysis result, what can you conclude
to improve the quality of newly-developed potato chip product?
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