| CODE | PHR3031 | ||||||||||||
| TITLE | Total Quality Systems | ||||||||||||
| UM LEVEL | 03 - Years 2, 3, 4 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 6 | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Pharmacy | ||||||||||||
| DESCRIPTION | The study-unit introduces the student to the general principles of Quality Management, Quality Assurance and Quality Control and the various tools to assure proper product / service quality. The study-unit take the student through quality in design and quality management during production up to the delivery of the product / service to the customer including auditing of the system, total quality management philosophy, cost of quality, vendor appraisal and good inwards quality assurance, various inspection styles and calibration of equipment and the use of statistical tools to assure the quality of the final product/service. The unit also introduces basic quality tools such as the fish bone diagram, pareto analysis, process flow charts, FMEAs and control plans. Study-unit Aims: - To provide the student with the ability to formulate strategies for assessing the performance of processes and the conformance of food to specifications and legislation and to contribute directly to quality assurance to ensure that production of food conforms with legal requirements. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - understand principles behind the application of robust quality control principles; - appreciate the importance of rigorous quality systems in a manufacturing scenario; - understand the importance of adequate sampling in the context of assuring batch quality; - appreciate the importance of adequate preparation for inspection; - appreciate the role and responsibilities of inspectors; - understand the difference between physical and automated inspection. 2. Skills: By the end of the study-unit the student will be able to: - participate in the development and management of quality assurance systems in the food industry; - assess the value of the various techniques used in quality assurance; - participate in the application of total quality systems; - establish appropriate controls for assessing the conformance of products to specifications and the performance of production processes; - make adequate preparations for quality control inspections; - adequately assume the role of quality control inspector. Main Text/s and any supplementary readings: - Total Quality Management, L.Suganthi / Amand A.Samuel, ISBN-81-203-2655-5. - Statistical Process Control Second Edition, Leonard A. Doty, ISBN-0-8311-3069-5. - Quality Management Essentials, David Hoyle, ISBN -0-75-066786-9. |
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| STUDY-UNIT TYPE | Lecture | ||||||||||||
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| LECTURER/S | Stephen Ferrito |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2024/5. It may be subject to change in subsequent years. |
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