Quality Control in Foods
General
- Undergraduate; 4th year
- 25 learners; teams of 2
- 25 hours per learner
- Dates set by experience
- Learners self-assign
Preferred companies
- 5/1 project matches
- Canada
- Academic experience
- Any company type
- Any industries
Categories
Skills
Project timeline
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September 16, 2021Experience start
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September 18, 2021Project Scope Meeting
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December 4, 2021Experience end
Timeline
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September 16, 2021Experience start
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September 18, 2021Project Scope Meeting
Meeting between students and company to confirm: project scope, communication styles, and important dates.
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December 4, 2021Experience end
Overview
- Details
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Student from the University of Manitoba's Quality Control in Foods course will be able to work on a project with your company or organization over the semester. They are able to describe the background and current requirement for quality control and quality management systems, explain what has led to the current quality management systems, outline the main requirements of a quality control systems.
In addition, they can recognize the requirements necessary to ensure safe, quality food, identify conditions for inactivation of important pathogens commonly found in foods, apply appropriate evaluation tools needed to produce a safe food. Evaluate sanitary practices and environmental factors (i.e., Aw, pH, temperature) that control growth and response of microorganisms, and identify food quality specifications Recognize the source and variability of raw food material and impact on food quality
- Learner skills
- Quality control, Quality management systems, Food quality assurance and control
- Deliverables
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Deliverables will depend on the company that the students will be working with
Project Examples
- Predict quality of selected products
- Ensure government regulations are reflected in the specifications provided
- Apply appropriate sampling plans for a given attribute and produce
- Use statistical methods to select appropriate sample plan
- Develop sampling plan for a given data set
- Construct and interpret an operating characteristics curve to effectively evaluate consumer and producer risks
- Construct an operating characteristic curve based on statistical probabilities for a given data set
- Interpret the significance of a given point on the operating characteristic curve
- Compare different operating characteristic curves
- Create control charts for attributes, a vital segment of statistical process control (SPC), to record and report QC data
Additional company criteria
Companies must answer the following questions to submit a match request to this experience:
Provide a dedicated contact who is available to answer periodic emails or phone calls over the duration of the project to address students' questions.
Be available for a quick phone call with the instructor to initiate your relationship and confirm your scope is an appropriate fit for the course.