Course in Quality Concepts and Their Development in Food Manufacturing

The concept of quality in food manufacturing has become a cornerstone for ensuring food safety and strengthening consumer trust in both local and international markets. With the rapid development of the food industry and the diversification of its products, the need for rigorous quality systems that comply with international standards and meet health as well as commercial requirements has become increasingly urgent. This training program, offered by Geneva Institute of Business Administration under the title “Quality Concepts and Their Development in Food Manufacturing”, provides an integrated perspective on the fundamental principles of quality, its historical evolution, and the modern approaches that enhance food safety, improve production efficiency, and support the competitive advantage of food enterprises.

Target Audience

• Production managers and supervisors in food factories who wish to strengthen their knowledge of quality systems and their applications.

• Quality assurance and food safety officers responsible for monitoring standards and ensuring compliance with national and international regulations.

• Personnel working in control and laboratory departments within food factories who need a deeper understanding of quality criteria and how to develop them.

• Consultants and engineers specializing in the food industry who aim to stay updated with the latest quality trends and systems.

• Administrative and technical staff responsible for developing quality strategies and planning risk management processes in the food sector.

Objectives

• Introduce participants to the essential concepts of quality and its critical role in ensuring food safety and achieving consumer satisfaction.

• Highlight the historical development of quality systems in the food manufacturing sector and their adaptation to international standards and modern production methods.

• Provide participants with practical knowledge of quality control methods and their application across various stages of food processing and manufacturing.

• Enable participants to understand integrated quality management systems and their relationship with food safety and sustainability.

• Strengthen the capacity of food enterprises to adopt a sustainable culture of quality that improves efficiency, reduces waste, and achieves competitive excellence.

Course Outline 

• The Concept of Quality in Food Manufacturing

  • Definition of quality and its importance in the food industry.

  • The relationship between quality and food safety.

  • Scientific foundations for ensuring product quality.

  • The role of quality in building consumer trust.

• Historical Development of Quality Concepts

  • Origins of quality systems in different industries.

  • Stages of quality development in the food sector.

  • The shift from traditional inspection to total quality management.

  • The impact of technological progress on quality standards.

• Quality Standards in Food Manufacturing

  • National and international standard requirements.

  • Health and safety requirements for food products.

  • The role of international organizations in setting standards.

  • Challenges in implementing food quality standards.

• Quality Control Tools

  • Inspection and testing methods during production stages.

  • Using statistical indicators for quality control.

  • Preventive monitoring systems in food production.

  • The role of laboratories in ensuring product quality.

• Total Quality Management in the Food Industry

  • The concept of total quality management (TQM).

  • Fundamental principles for applying TQM in food companies.

  • Benefits of implementing TQM in food enterprises.

  • Common obstacles to application and ways to overcome them.

• Food Safety Systems Linked to Quality

  • The concept of Hazard Analysis and Critical Control Points (HACCP).

  • The connection between HACCP and quality management systems.

  • Implementation of Good Manufacturing Practices (GMP).

  • Integration of food safety systems with quality management.

• Quality and Sustainability in Food Manufacturing

  • The role of quality in reducing waste and losses.

  • The relationship between quality and resource efficiency.

  • The importance of sustainable production in modern markets.

  • Quality contributions to environmental protection.

• Quality Across the Food Supply Chain

  • Understanding quality in the supply chain context.

  • The role of suppliers in enhancing food quality.

  • Traceability and transparency in supply chains.

  • Challenges of managing quality across the supply chain.

• Modern Trends in Food Quality Systems

  • The use of digital technologies in monitoring quality.

  • The role of artificial intelligence in food data analysis.

  • Innovation as a driver of improved product quality.

  • The global shift toward stricter food quality requirements.

• Building a Quality Culture in Food Enterprises

  • Embedding the concept of quality across all organizational levels.

  • The role of leadership in promoting a quality-driven culture.

  • Motivation and continuous training of employees.

  • Periodic evaluation and performance improvement mechanisms.