Course Number
16:137:579
Credits
3
Semesters(s) Offered
Spring
Description
Examine the global food supply chain and the effort taken in the form of technologies and policies in maintaining quality and improving safety throughout the supply chain. Learn current food industry practices in terms of quality and safety management with the customer and regulatory requirements. Study global quality management systems such as GFSI, BRC, IFS, SQF, and organic quality management. Receive an introduction to Intellectual Property and how that impacts the global food supply.
Course Objectives
By the end of this course, have an understanding of:
- Food supply chains, quality and safety management tools used, and the regulatory agencies governing them
- Quality and safety requirements of perishable food distributed to retail, food service, and e-commerce business (B2B); to consumers (B2C)
- The ability to understand the impact as stakeholders when a quality or safety concern arises in the supply
Experiential Learning
Use of case studies