BTLW300861 Applied quality management in winemaking and in the testing laboratory

Type
Lecture and exercise
Semester hours
2
Lecturer (assistant)
Zitz, Ulrike , Strobl, Martina
Organisation
Biotechnology and Food Science
Offered in
Wintersemester 2025/26
Languages of instruction
Deutsch
Content

1, Design, execution and evaluation of audits, skills in auditing
2, Requirements of management systems for accredited test laboratories with special focus on wine testing labs
3, Aspects of quality assurance in test laboratories - method validation and strategies
4, Selected topics of quality assurance: evaluation and interpretation of lab results, method comparisons, proficiency testings, sampling error, uncertainty of measurement
5, Selected topics of QMS: visualization of processes, flowcharts, creation of SOPs, etc
6, Selected topics of Quality control: management of test and measurement equipment, quality control charts
7, Strategies to avoid Food Fraud and to apply Food Defense
8, Lab course experiments to practise skills learned

Consolidation of acquired knowledge using a practical example from wine analysis or wine production processes
Previous knowledge expected

adequate bachelor study
Objective (expected results of study and acquired competences)

After completing the course, students will be able to:

1. Plan, conduct and evaluate audits. They will acquire basic knowledge of conversation techniques and auditing techniques.

2. Understand the requirements regarding management systems and technical competence of accredited testing laboratories and discuss aspects of the path to laboratory accreditation.

3. Describe the concept of validation of an analytical method and understand the validation process. They will learn about different types of calibration of analytical methods and acquire the theoretical knowledge necessary to determine process characteristics such as sensitivity, precision and trueness. They understand the importance of defining the working range, can differentiate between types of systematic deviations and can apply statistical tests to verify the basic calibration.

4. Graduates are familiar with different methods for comparing methods based on their performance parameters and understand the importance and implementation of interlaboratory tests. They can distinguish between the terms measurement uncertainty and measurement deviation and describe basic methods for determining measurement uncertainty. They are familiar with different types of sampling and understand the significance of sampling and analysis errors.

5. Graduates can describe and analyse processes. They know what test equipment is and how to use it. They have the theoretical knowledge required to create work instructions and test reports. They understand the importance of quality control charts and have the basic knowledge required to create and interpret them.

6. They are familiar with strategies for preventing food fraud and implementing food defence.

7. Graduates can work on, document and communicate problems.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.