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Disciplina asociada:Agronomía |
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Escuela:
Ingeniería y Ciencias
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Departamento Académico:
Bioingeniería
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Programas académicos: |
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Requisitos:Estar cursando al menos el periodo 6 |
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Equivalencia:AG2008 |
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Intención del curso en el contexto general del plan de estudios: |
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Es un curso a nivel intermededio final, que tiene como intención ededucativa enseñar las diferentes herramientas, procesos, sistemas y programas necesarios para elaborar productos con excelente calidad e inocuidad. Se requiere que el alumno tenga conocimientos previos en el área de sistemas de producción y distribución agroindustrial. Se desea que el alumno adquiera conocimientos en las áreas de calidad total, normas internacionales, agencias regulatorias, servicio al cliente, mejora continua y planeación. |
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Objetivo general de la Unidad de Formación: |
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| El alumno será capaz de: Aplicar los diferentes programas de mejora continua en la materia de sistemas de calidad, para los diferentes procesos agro industriales, logrando así la construcción e implementación de programas enfocados a una calidad excelente y constante. Manejar y aplicar los conceptos de higiene y sanidad para las empresas agroindustriales. Implementar y desarrollar programas de Calidad e Inocuidad en el diseño y mejoramiento de un proceso agro industrial. | |||||
Técnica didáctica sugerida: |
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| Aprendizaje orientado a proyectos | |||||
Bibliografía sugerida: |
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LIBROS DE CONSULTA: * Marriott, Norman G., Principles of food sanitation / Norman G. Marriott and Robert B. Gravani., 5th ed., New York, N.Y. : Springer, c2006., , 0387250255 (papel al, 9780387250250 (papel alcalino) * Stauffer, John E, Quality assurance of food : ingredients, processing, and distribution / by John E. Stauffer, Connecticut : Westport, Conn. : Food & Nutrition Press, c1988, c1988, eng, 0917678230 * Guthrie, Rufus K., Food sanitation / Rufus K. Guthrie, in collaboration with specialists., 2nd ed., Connecticut : Westport, Conn. : AVI Pub. Co., c1980., c1980., eng, 0870553615 |
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Perfil del Profesor: |
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(011002)Maestría en Tecnología y Procesamiento de Alimentos ; (011002)Doctorado en Tecnología y Procesamiento de Alimentos ; (400501)Maestría en Química ; (400501)Doctorado en Química CIP: 011002, 400501 Experiencia recomendada: Cinco años de experiencia de trabajo en la industria alimentaria o áreas relacionadas. |
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Discipline:Agronomy |
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School:
Engineering and Sciences
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Academic Department:
Bioengineering
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Programs: |
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Prerequisites:period 6 |
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Equivalences:AG2008 |
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Course intention within the general study plan context: |
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It is an intermediate-final course, with the educative intention of teaching the different tools, processes, systems and programs in order to produce the best quality and safe products.It is required that the student had previous knowledge in the area of agro-industrial production and distribution systems. It is desired that the student acquires knowledge in total quality, international policy, regulatory agencies, customer service, continuing improvement and planning. |
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Course objective: |
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| The student will be able to:Apply the different continuous improvement programs in the Quality assurance subject for the different agroindustrial processes, obtaining the construction and implementation of Programs focused in a constant and excellent quality.To manage and apply the food safety and sanitation concepts in the agroindustrials companies. To implement and develop Quality and Food Safety programs for the design and improvement of an agroindustrial process. | |||||
Teaching and learning tecniques: |
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| Learning-oriented projects | |||||
Suggested Bibliography: |
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BOOKS FOR CONSULTATION: * Marriott, Norman G., Principles of food sanitation / Norman G. Marriott and Robert B. Gravani., 5th ed., New York, N.Y. : Springer, c2006., , 0387250255 (papel al, 9780387250250 (papel alcalino) * Stauffer, John E, Quality assurance of food : ingredients, processing, and distribution / by John E. Stauffer, Connecticut : Westport, Conn. : Food & Nutrition Press, c1988, c1988, eng, 0917678230 * Guthrie, Rufus K., Food sanitation / Rufus K. Guthrie, in collaboration with specialists., 2nd ed., Connecticut : Westport, Conn. : AVI Pub. Co., c1980., c1980., eng, 0870553615 |
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Academic credentials required to teach the course: |
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(011002)Master Degree in Food Technology and Processing and (011002)Doctoral Degree in Food Technology and Processing and (400501)Master Degree in Chemistry and (400501)Doctoral Degree in Chemistry CIP: 011002, 400501 Recommended Experience: Five years of working experience in Food Science; or food processing. |
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