Department of Quality Management
The Department of Quality Management covers both food quality and safety assessment and integrated management systems, including quality, safety, environmental management, and laboratory quality management.
Teaching
The Department delivers teaching in the following areas:
- Biochemistry
- Microbiology
- Food commodity science
- Management of technological processes
- Environmental protection and ecology
- Product testing methods
- Instrumental analysis
- Cargo science
- Warehousing management
- Standardised management systems: quality management, environmental management, occupational health and safety, and food safety
- Product authenticity and traceability
- Product quality certification
- Food storage and preservation, and food and culinary technology
- Warehousing and distribution management
- Product management
- Consumer behaviour
- Nutrition organisation
- Principles of operating catering equipment
- Nutrition counselling and dietetics
- Management and design of technological processes
- Biotechnology and environmental protection
- Systems-based organisational management
- Systems-based quality management in practice
Research and Development
The main direction of research and development at the Faculty is the impact of environmental, technological and economic factors on shaping quality and safety across the product life cycle in the context of sustainable development, as well as the study of consumer attitudes and behaviours towards those products. This research is conducted in three areas:
1) Systems-based management of quality, the environment and safety – technical, technological and consumer factors in ensuring the quality of products and processes in the context of sustainable development.
- Analysis of how the conformity assessment system influences product quality and consumer safety.
- Improvement of standardised quality, environmental and safety management systems in manufacturing and service organisations across different sectors.
- Optimisation of quality management in testing laboratories.
- Xenobiotic analysis and quality control of selected environmental components using modern instrumental methods.
- Analysis of the impact of social, economic and environmental factors on sustainable development, in terms of shaping quality of life and effective management.
- Assessment of education quality.
- Assessment of quality of life using indicators from ISO 37120.
2) Shaping and assessment of product quality
- Optimising the sensory and physicochemical characteristics of food products.
- Assessing microbiological hazards in selected food products.
- Qualitative and health-related assessment of foods (e.g. vitamin C, anthocyanins, chlorophylls, carotenoids, DPPH free-radical scavenging capacity, total polyphenols, heavy metals, nitrates V and III, sweeteners).
- Detecting adulteration and assessing product authenticity.
3) Technological, storage and consumer aspects of food quality and safety
- The role of surface phenomena in shaping food functional properties: surface microstructure, sorption isotherms, and mathematical sorption models.
- Shaping the quality and storage stability of innovative products.
- Assessing consumer attitudes and behaviours towards food.
- Commercialisation of products.