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FPEN 407: Statistical Quality Control in Food Processing

Credits: 
3

Objectives: To introduce students to various control systems and techniques and to learn about the concept of quality control and management and various quality control frameworks with regards to the food industry through the application of statistics.

Description: This course explores the underlying concepts and statistical techniques used to monitor and control process and quality variations.  It introduces students to basic principles and tools for quality management in the food industry. It also provides an overview of statistical quality control techniques and their application to improve the quality and productivity of a process. The course also covers topics such as Total Quality Management, process monitoring charts for variables and attributes, process capability analysis, development of grades and standards of quality, acceptance sampling, process improvement with designed experiments- response surface methodology, and Six-Sigma processes.

Reading list

  1. Montgomery, Douglas C. (1990). Introduction to statistical quality control. John Wiley and Sons Ltd.
  2. Alli, I. (2004). Food Quality Assurance: Principles and Practices. CRC Press, Washington DC.
  3. Oakland, J. S. (2003). Statistical Process Control. 5th Ed. Butterworth-Heinemann, Burlington, MA.
  4. Hubbard, M. R. (2003). Statistical Quality Control for the Food Industry, 3rd Ed. Academic/Plenum Publishers, New York, NY.
  5. Vasconcellos, J.A. (2004). Quality Control for the Food Industry: A Practical Approach. Boca Raton, FL. CRC Press LLC.