This article summarizes a research study conducted at SC Scandia SRL Sibiu with double purpose: first to propose a methodology designed to help maintain the competitiveness of the market; on the other hand to provide a complex tool use in training of future graduates of academic skills. The methodology developed is multidisciplinary combining established marketing methods and quality management. The team followed the methodology to be effective, easy to apply and involve minimal costs.

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Global macro economical context, forced the researchers and organization from food industry, to focus more on identifying and developing of new alternative methods that might lead to a good performance in crisis conditions. These new methods aim a cost optimization, reduction of the environmental impact and the increase of customer satisfaction, while all the organizations pursue the sustainability of their own business.The method presented in this paper, confirms the efforts of the researchers and organizations in food industry. In this study, food quality was defined throughout attributive and quantitative dimensions in order to establish a correlation between them. Sensory method it is proposed as an alternative in the educational system with the purpose of training the future specialists for sustainable development of the society.

In this article, the authors present a case study on the methodology used in the process of continuous improvement of the performance of the quality management system, carried out in a company belonging to the field of production of devices and automation systems. To start this process, the internal audit subsystem and the analysis process performed by the management were first streamlined. In order to improve the non-compliant processes, within the quality management system an improvement strategy was established based on the stages of the 6 sigma methodology, namely the DMAIC model. Following the application of the methodology proposed by the authors, improvements of the processes between 44 and 96% were obtained depending on their type.

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