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M-PI-20-IFIS - Indikatori efektivnosti integrisanih sistema u prehrambenim pogonima

Course specification
Course title
Acronym M-PI-20-IFIS
Study programme
Module
Type of study
Lecturer (for classes)
Lecturer/Associate (for practice)
    Lecturer/Associate (for OTC)
      ESPB 6.0 Status
      Condition Oblik uslovljenosti
      The goal To enable the student to acquire theoretical and practical knowledge about indicators of integrated quality (QMS), food safety (FSMS) and environmental (EMS) management systems. To understand what types of indicators exist and to train themselves to be able to calculate effectiveness indicators for all three systems (QMS, FSMS, EMS) in food companies.
      The outcome After passing the exam, students will be able to: (i) distinguish between three groups of indicators for each of the management systems (QMS, FSMS, EMS); (ii) define and calculate quality indicators; (iii) define and calculate food safety indicators; (iv) define and calculate environmental indicators.
      Contents
      Contents of lectures Within the lectures, the following topics are covered: (i) Basics of integrated systems, performance management; goals vs. indicators; (ii) process effectiveness indicators; the role of process approach; QMS vs Lean production indicators; (iii) Food safety effectiveness indicators (iv) Environmental effectiveness indicators: legal and other indicators; different environmental footprints.
      Contents of exercises Exercises accompany the lectures so that students learn the practical application of the indicators as a continuation of the theoretical explanation of them during the lectures. Practical teaching is realized so that students will describe the indicators and apply those indicators in the selected food technologies/companies in the form of a seminar paper for the selected system/indicators.
      Literature
      1. Đekić I. (2010): Metode Poboljšanja Sistema Upravljanja Bezbednošću i Kvalitetom u Proizvodnji Hrane, Poljoprivredni fakultet Univerziteta u Beogradu. (Original title)
      2. Radovanović R., Đekić I. (2011): Upravljanje kvalitetom u procesima proizvodnje hrane, Poljoprivredni fakultet Univerziteta u Beogradu. (Original title)
      3. Dudbridge M. (2011) Handbook of Lean Manufacturing in the Food Industry, Wiley-Blackwell, Blackwell Publishing Montgomery D. (2005): Introduction to Statistical Quality Control, 5th Edition, John Wiley & Sons (Original title)
      4. Đekić, I. (2009). Upravljanje zaštitom životne sredine u proizvodnji hrane. Poljoprivredni fakultet, Univerzitet u Beogradu. (Original title)
      5. Morawicki R. (2012): Handbook of Sustainability for the Food Sciences, Wiley –Blackwell, John Wiley and Sons, Inc. (Original title)
      Number of hours per week during the semester/trimester/year
      Lectures Exercises OTC Study and Research Other classes
      3 0 3
      Methods of teaching Oral and visual presentation using appropriate equipment; interactive method; consultations - direct and electronically.
      Knowledge score (maximum points 100)
      Pre obligations Points Final exam Points
      Activites during lectures 5 Test paper
      Practical lessons 5 Oral examination 30
      Projects
      Colloquia 20
      Seminars 40