Food Quality Control and Quality Management Systems
Food Technology
Vocational School of Izmit
Short Cycle (Associate's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Quality Control and Quality Management Systems | GTP213 | Elective | Associate degree | 2 | Fall | 4 |
Name of Lecturer(s)
Assistant Prof. Dr. Semin Özge KESKİN
Learning Outcomes of the Course Unit
1) Describe fundamentals of quality.
2) Describe principles of total quality management.
3) Evaluate risks in food production systems.
4) Evaluate the efficiency of systems (e.g. HACCP, GHP, GMP) applied to provide food safety.
5) Describe food quality assurance systems.
6) List quality parameters and physical, chemical and biochemical analysis done to control food quality.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | No relation | No relation | High | No relation | No relation | No relation | No relation | |
| 2 | No relation | No relation | No relation | High | No relation | No relation | No relation | |
| 3 | High | High | No relation | No relation | No relation | No relation | High | |
| 4 | No relation | No relation | High | High | No relation | No relation | High | |
| 5 | No relation | No relation | High | No relation | No relation | No relation | No relation | |
| 6 | No relation | No relation | High | High | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Food Legislation
Course Contents
This course includes fundamentals of quality control. basic definitions and descriptions related to food quality and food quality control, responsibility of quality control department, its organization and its relation with other departments. associations and enterprises doing food quality control, food quality elements and classification of quality properties, fundamentals of quality, total quality management, its principles. TS EN ISO 9000 standards series definition of critical control points, HACCP, GMP systems, ISO 22000 standards.
Weekly Schedule
1) Fundamentals of quality control.2) Basic definitions and descriptions related to food quality and food quality control.
3) Responsibility of quality control department, its organization and its relation with other departments.
4) Associations and enterprises doing food quality control.
5) Food quality elements and classification of quality properties.
6) Physical, chemical and biochemical analyses done to control food quality.
7) Fundamentals of quality, total quality management, its principles.
8) Midterm examination/Assessment
9) Fundamentals of quality, total quality management, its principles
10) TS EN ISO 9000 standards series
11) TS EN ISO 9000 standards series
12) Definition of critical control points, HACCP, GMP systems
13) Definition of critical control points, HACCP, GMP systems
14) ISO 22000 standards
15) ISO 22000 standards
16) Final examination
Recommended or Required Reading
1- Fikri Başoğlu. Gıda Kalite Kontrolünün Esasları ve Gıda Güvenliği Yönetim Sistemleri
2- Teslime Mahmutoğlu. Gıda Endüstrisinde Güvenli Gıda Üretmek
3- Muhsin Halis. MYO lar için Toplam Kalite Yönetimi ve ISO 9000 KYS
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving
Assessment Methods and Criteria
Contribution of Semester Studies to Course Grade |
60% |
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Contribution of Final Examination to Course Grade |
40% |
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Total | 100% | |||||||||||
Language of Instruction
Turkish
Work Placement(s)
Not Required