Sustainable Food Management

Fundamentals of Food Logistics

Integrated course, 2.00 ECTS

 

Course content

• Historical development of materials science and logistics
• Terminology and subject matter of logistics
• Competitive factor of logistics
• Trends in logistics
• Goals and procedures of material flow analysis
• Methods of material flow analysis
• Planning of material flow
• Performance assurance in logistics
• Block layout variants for construction of new plants
• Inventory codes in production
• Optimal batch sizes for acquisition and production

Method:
Lecture, practical exercises

Learning outcomes

Students are familiar with current norms and standards, e.g. IFS, BRC, ISO 22000, and can design a basic a food safety system. Students should acquire grounding in logistical frameworks and processes in production companies. They should also acquire grounding in logistics and how to deal with respective codes, indexes and optimization procedures. This course aims to teach students how to deal with fundamental logistical topics based on project work.

Recommended or required reading and other learning resources / tools

Arnold, D.: Handbuch Logistik; Arnold, D.: Materialfluss in Logistiksystemen; course materials

Mode of delivery

Integrated course

Prerequisites and co-requisites

Module: Quality Management and Hygiene; Module: Fundamentals of Food Analysis and Food Hygiene

Assessment methods and criteria

Module exam