ECTS
ECTS Course Catalogue
Course details
Course code: NBSS10150o14Semester: 2014/2015 summer
Name: Biotechnology products safety and quality management
Major: Biotechnology
Study Type: first cycle
Course type: compulsory
Study Semester: 4
ECTS points: 3
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: prof. dr hab. Tadeusz Trziszka
Language of instruction: Polish
Learning outcomes: Knowledge: On completion of the course, the student is able to identify the quality management system based on ISO 9000 norms, esp. on ISO 9001.He/she can explain the basics of European food law contained in the latest EU regulations, knows the basics of auditing acc. to the ISO 19011 norm and understands the content of ISO 22000 norms in the context of biotechnological processes. Skills: The student is able to find and use the content of ISO 9001, 19011 and 22000 norms in preparing projects.He/she has general skills enabling him/her to prepare the documentation of quality management, good practices (GMP/GHP) and HACCP in biotechnological industry.
Competences: The student actively participates in teams designing and implementing quality management health safety systems of biotechnological products in units producing and distributing such products.He/she is fully aware of the steps necessary for the preparation and documentation of a project.
Prerequisites: Knowledge in the field of production and processing of food and biotechnological products.Basic knowledge of micro- and macro-economy, marketing and management.Basic knowledge of microbiology and hygiene.
Course content: General presentation of ISO 9001 and 19011 norms in the context of managing an organisational unit.The rules of quality management.Methods of the assessment of quality management systems.Presentation of EU regulations concerning food law.ISO 22000 norm, GMP/GHP rules, HACCP. Food production chain including biotechnological production.
Recommended literature: 1.Hamrol A., 2007. Zarządzanie jakością z przykładami. PWN Warszawa. 2.Karaszewski R., 2009. Nowoczesne koncepcje zarządzania jakością. TNOiK „Dom Organizatora”. Toruń. 3.Kołożyn-Krajewska D., Sikora T., 2010. Zarządzanie bezpieczeństwem żywności – Teoria i praktyka.Wydawnictwo C.H. Beck. Warszawa. 4. Praca zbiorowa pod redakcją Tadeusza Sikory, 2009. Wybrane koncepcje i systemy zarządzania jakością. Wydawnictwo Uniwersytetu Ekonomicznego w Krakowie. 5. Praca zbiorowa pod redakcją Tadeusz Sikory, 2010: 5.Zarządzanie jakością. Doskonalenie organizacji. Wydawnictwo Naukowe PTTŻ Kraków Tom I i II. 6.Prahalad C.K., Krishnan M.S., 2010. Nowa era innowacji. Wydawnictwa profesjonalne PWN Warszawa. 7. Praca zbiorowa pod redakcją Tadeusza Trziszki, 2009. Zarządzanie jakością i bezpieczeństwem żywności. Wydawnictwo Uniwersytetu Przyrodniczego we Wrocławiu.
Assessment methods: Written exam (test), minimum for passing: 60%
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