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[Food Quality Management] 1.Food Quality Management
#ICT# #IOT#

Lesson Code: TCEN2026I005

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Academic Hours
3.90hours
Publish Date
Jun 2026

Lecturer

1. Lecturer WANG TianmanGuangxi Vocational University Of Agriculture

2. Lecturer TANG TingGuangxi Vocational University Of Agriculture

3. Lecturer XUE FeiGuangxi Vocational University Of Agriculture

4. Lecturer HUANG JiaoliGuangxi Vocational University Of Agriculture

5. Lecturer MA ShaoyingGuangxi Vocational University Of Agriculture

6. Lecturer MA SiyuanGuangxi Vocational University Of Agriculture

7. Lecturer LIANG ShuyuGuangxi Vocational University Of Agriculture

General Introduction
This course focuses on quality management throughout the food supply chain. It systematically covers key topics including quality data, the New Seven Quality Management Tools, and the ISO 22000 system.
Through a combination of theory and case studies, the course develops students’ competencies in food quality analysis, risk prevention and control, and quality management system operation and maintenance.

This Course is for
1. Enabling trainees to understand the definition of food quality, types of quality data and patterns of quality variation.
2. Helping trainees master the application methods and appropriate use scenarios of the New Seven Quality Management Tools.
3. Guiding trainees to be familiar with the terminology, principles and operation requirements of the ISO22000 system.
4. Equipping trainees with the basic ability to analyze food quality problems and perform on-site quality control.

Learning Materials

1. Corresponding PPT
2. Online Course Video
3. Simulation Question Bank

Recognized By

Benefits of Learning

1. Being able to distinguish between measurement data and count data, and master methods for data collection, characteristic value calculation and quality fluctuation analysis.
2. Being able to use the New Seven Tools including correlation diagrams, affinity diagrams and system diagrams to sort out complex quality issues and formulate improvement plans.
3. Mastering arrow diagrams, PDPC and other tools for project planning and risk prediction.
4. Being able to comprehend the analytical principles of matrix diagrams and matrix data analysis for multi-factor problem troubleshooting.
5. Understanding the basic terminology and four core principles of ISO 22000 and being able to implement food safety control requirements.

Courses Videos
1.1 Introduction.mp4play2.1 Quality data classification and properties.mp4play2.2.Collection of quality data.mp4play2.3.Eigenvalue of quality Data.mp4play2.4.Fluctuations in product quality.mp4play3.1.Food quality management tools - comparison between old and new seven tools.mp4play3.2.New Seven Tools for Food Quality Management - Correlation Diagram.mp4play3.3.New Seven Tools for Food Quality Management - System Diagram.mp4play3.4.New Seven Tools for Food Quality Management - Affinity Diagram.mp4play3.5.New Seven Tools for Food Quality Management - Process Decision Program Chart.mp4play3.6.New Seven Tools for Food Quality Management - Arrow Diagram.mp4play3.7.New Seven Tools for Food Quality Management - Matrix Diagram.mp4play3.8.New Seven Tools for Food Quality Management - Matrix Data Analysis Method.mp4play4.1.Overview of ISO22000 Food Quality Management System.mp4play4.2.Basic terminology of ISO22000 food quality management system.mp4play4.3.Key Principles of ISO22000 food quality management system.mp4play

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