Quality Management
Courses
- Code
- TP25-22009
- Load
- 2 credits
- Semester
- 4 (Even)
- Type
- Compulsory Program Course
- Expertise groups
- Food Technology Compulsory General Course
- Lecturer
- Microbiology and Food Biotechnology Team
- Open to other study programs
- No
- Competency domain
- Food Quality Management
Syllabus
Mata kuliah ini mempelajari tentang konsep mutu, pentingnya aspek mutu dan standarisasi dalam sebuah bisnis pangan. Perkuliahan meliputi konsep dan definisi mutu, sejarah perkembangan mutu, terminologi mutu, ruang lingkup operasi pengendalian mutu, kaitan mutu proses dan kontrol, atribut mutu produk pangan dan standar mutu produk, variabilitas proses, problem solving dan piranti pengendalian mutu, review statistik, statistika pengendalian mutu, evaluasi proses dan perbaikan mutu, pengukuran kinerja mutu dan kepuasan konsumen; ekonomi mutu, aplikasi
computers in the quality control field, review of the relationship between quality management and food safety.
Other courses in the same semester
- WU25-00004Religion2 creditsITERA Compulsory
- TP25-22001Food Analysis3 SKSCompulsory
- TP25-22008Fundamentals of Management and Business2 creditsCompulsory
- TP25-22005Food Component Evaluation2 creditsCompulsory
- WU25-00002Pancasila2 creditsITERA Compulsory
- TP25-32109Functional Food2 creditsElective
- TP25-22002Food Analysis Laboratory Practicum1 SKSCompulsory
- TP25-22006Food Component Evaluation Laboratory Practicum1 SKSCompulsory
- TP25-22011Sanitation and Waste Management Laboratory1 SKSCompulsory