DEGREE CURRICULUM LABORATORY MANAGEMENT MASTER IN MANAGEMENT AND INNOVATION IN THE FOOD INDUSTRY

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1 Academic year DEGREE CURRICULUM LABORATORY MANAGEMENT MASTER IN MANAGEMENT AND INNOVATION IN THE FOOD INDUSTRY Teaching staff: Nuria Sala Martí Vicente Sanchis Almenar Jordina Faurat

2 Subject's general information Subject name Typology LABORATORY MANAGEMENT Compulsory ECTS credits 2 Semester First Theoretical credits 1 Practical credits 0 Teaching load distribution between lectures and independent student work On-site hours: 20 Off-site hours: 30 Groups 1/2 Modality Presencial Language Spanish: 90 English: 10 Degree MASTER IN MANAGEMENT AND INNOVATION IN THE FOOD INDUSTRY Course 1 Teaching staff Department addresses Office and hour of attention Nuria Sala Martí Vicente Sanchis Almenar Jordina Faurat Food Technology nsala@tecal.udl.cat vsanchis@tecal.udl.cat jfaurat@gencat.cat Name: (coordinator) Nuria Sala Martí Center: ETSEA Department: Food Technology Office: 3.03 Phone number: Name: Vicente Sanchis Almenar Center: ETSEA Department: Food Technology Office: 3.02 Phone number: Name: Jordina Faurat Center: Laboratori de Sanitat Ramadera - Generalitat de Catalunya Phone number: Coordination Nuria Sala Martí 2

3 Subject's extra information Subject / matter in the overall curriculum The subject Laboratory Management belongs to Module 1. FOOD QUALITY AND SAFETY. Transverse nature is a subject that focuses the need for clear methods to ensure that food and water laboratories give results consistent, traceable and are internationally accepted. Requirements: there are no official prerequisites. Learning objectives - To know basic European legislation on laboratory management and key tools for its implementation, primarily chemical or microbiological food testing laboratories - To implement management tools (mainly relating to facilities and equipment) in a specific lab; evaluate these effectiveness. - To apply the methods of quality assurance in a microbiology laboratory. Significant competences General competences 1. Concern about quality. 2. Ability for organising and scheduling all documents generated by activities and quality systems. 3. Time management. 4. Command of spoken and written language. 5. Commitment to ethical issues. 6. Capacity for information management. Specific competences a. Knowledge of quality systems. 3

4 b. Implementation of quality systems. c. Standardisation and regulations that apply to food. d. Problem solving Subject contents Subject contents Topic 1. Introduction to Quality Management in laboratories Topic 2. UNE-EN ISO / IEC General features. Topic 3. Quality Documentation Topic 4. The Staff Topic 5. Validation of Methods (Testing and Calibration) Topic 6. Facilities and environmental conditions Topic 7. Equipments Topic 8. Quality assurance of analytical results Practical activities Mycrobiological Lab Practical work 1. Materials and reference strains Practical work 2. Control culture media Practical work 3. Temperature control of incubators Practical work 4. Quality assurance: First line control - control chart Practical work 5. Quality assurance: Second line control - monitoring staff Practical work 6. Quality assurance: Third line control - interlab exercises Visit Accredited testing laboratory 4

5 Independent work Practical work 7. Development of a implement management tools (mainly relating to facilities and equipment) in a specific lab; evaluate the effectiveness 5

6 Methodology on-site off-site Assesment Total time Training activity Lecture Objective Hours Student work Hours Hours Hours ECTS Description of 11 Study time 15,5 0,5 16 0,64 the basics Interactive lecture Solving practical cases 1,5 Problem solving 1,5 0,06 Laboratory Practical work 5 Issuing a report ,6 Guided work Visit 0,5 Producing report 4 4,5 0, ,08 Total 20 29,5 0,

7 Evaluation Type of activity Assesment type Procedure Number (%) Weighing Lecture + Interactive case Writing test Attendance and participation 1 25 Laboratory Attendance, attitude Report Guided work Report 1 35 Visit Optional 1 Total 100 Bibliography Bibliography ENAC Guia para la acreditación de Laboratorios que realizan anàlisis microbiológicos. G-ENAC- 04 Rev 3., Madrid. Revoil, G Calidad en los laboratorios de calibración y ensayos: mejora de los procesos. AENOR, Madrid. Revoil, G Aseguramiento de la calidad en los laboratorios de análisis y de ensayos. AENOR, Madrid. Sagrado, S., Bonet, E., Medina, M.J. y Martín, Y Manual práctico de calidad en los Laboratorios. Enfoque ISO AENOR, Madrid. UNE-EN ISO/IEC Requisitos generales relativos a la competencia de los laboratorios de ensayo y calibración.. AENOR, Madrid. 7

8 Additional bibliography International Commission on Microbiological Specifications for Foods Microorganismos de los alimentos 7: análisis microbiológico en la gestión de la seguridad alimentaria. Acribia. Zaragoza. Lightfoot, N.F., Maier, E.A Microbiological analysis of food and water. Guidelines for quality assurance. Elsevier, Amsterdam. Quevauviller, P Quality assurance for wàter analysis. John Wiley & sons. Chichester, UK. Seiler, J.P Good laboratory practice. 2a edició. Springer-Verlag Berlin, Heilderberg. UNE-EN ISO Microbiología de los alimentós para consumo humano y alimentación animal. Requisitos generales y guia para el examen microbiológico. AENOR, Madrid. World Health Organization (WHO) Laboratory biosafety manual (3rd ed). WHO Geneva, Switzerland 8

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