208-322 Food Production Chain Management

208-321 Food Safety, Quality and Regulation

Food production is increasingly becoming a system that provides efficient production at farm level and management of the delivery of food products into international trading markets. This subject should provide insight into the concept of food production chain management. This should include developing an understanding of the links needed between farm production, processing, packaging/transport and delivery of final products, marketing and the influence of consumer opinion on product consumption and successful product sale. This requires a knowledge of the regulatory environment that spans farm production, food processing and product formulation to standards and the structure of the local and international food industry. Students should learn the methodologies used to evaluate consumer views and apply these in case studies of successful and unsuccessful supply chains.

On completion of this subject, students should be able to:

• describe the characteristics of a supply chain and the operational points for management for successful product sales;

• understand and apply methodologies for evaluating consumer views;

• understand quality assurance and auditing framework needed for supply chain management;

• develop logistical plans for meeting consumer demands in terms of product quality and traits, in context of the regulatory environment; and

• source information and prepare case studies on examples of good and bad supply chain management practices.

One 2-hour examination (50%), two assignments, maximum of 3000 words each (20%), and oral presentation of case studies (10%).