SEARCA Short Course On:
Food Quality And Safety Across The Value Chain
Offered in partnership with the Food Security Center of the University of Hohenheim
Lecturer: Dr. Ma. Concepcion Lizada
2 – 6 May 2016 | 8:00 am – 12:00 noon
SAS Room, SEARCA, Los Baños, Laguna, PHILIPPINES
Background and rationale
All enterprises, including food-based businesses, begin and end with the market. Market requirements for food are defined by consumer expectations in terms of quality and safety, which are defined by all components and processes through the chain. Ultimately, the resulting quality and safety impact on all dimensions of food security, as well as nutrition security of individual consumers.
The adage “Consumers buy with their eyes” reflects the phenomenon that overt sensory attributes, e.g. visual quality, define marketability. Sensory attributes serve as a key basis for consumer’s decision to buy a specific food product or not. Although these attributes frequently reflect food functionality, covert changes resulting in diminished nutritional benefits can occur at various stages of the supply chain. Of greater concern is food safety assurance through the chain, particularly with the globalization of food trade. This has given rise to preventive and risk-based food safety management systems covering the entire supply chain. This short course will provide an overview of changes in food quality and risks associated with hazards through the chain. The risk analysis paradigm will be applied not only to food safety concerns, but to other quality changes, as well.
At the end of the short course, the participants should be able to:
- identify and describe changes in quality and safety through the supply chain for grains, horticultural products, and animal-based food products;
- explain the basis for management systems for quality and food safety assurance through the supply chain; and
- relate the quality and safety implications to food and nutrition security.
Overview of lectures
|Food quality and safety in the context of food security|
|Food quality attributes|
|Food safety hazards and associated risks|
|Day 2: Quality and safety concerns through selected chains|
|Corn and coconut|
|Selected fruits and vegetables|
|Hogs and poultry|
|Day 3: Managing food quality and safety through the supply chain|
|Food safety hazards through the chain and associated risks|
|Overview of risk-based food safety management systems|
|Day 4: Field trip (suggest visit to organic farm in Majayjay)|
Please submit the accomplished form together with an updated CV via email to
Ms. Blessie P. Saez at on or before 20 April 2016.