Lesson plan / FOOD QUALITY CONTROL

Lesson Information

Course Credit 4.0
Course ECTS Credit 6.0
Teaching Language of Instruction Türkçe
Level of Course Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course Compulsory
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience? Z
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course To gain knowledge about the total quality control, quality characteristics of food, and quality concepts.
Course Content Principles of quality control, Sampling and evaluation methods, Characteristics of foods and classifications, sensory properties and evaluations of foods, sensory evaluation methods, composition analysis of foods, national and international quality standards, legislations, ISO systems

Weekly Course Subjects

1Definition of quality, quality assurance, total quality control
2Total quality control
3ISO-9000 systems
4Critical control points, HACCP
5GMP systems
6Characteristics of foods and classifications
7Midterm exam
8Sensory properties of foods
9Sensory evaluation tests
10Analysis of food composition
11Analysis of food composition
12Analysis of food composition
13Staistical quality control
14General evaluations

Resources

1-1-Altuğ, T., Ova, G., DemiraĞ, K., Kurtcan, Ü., “Gıda Kalite Kontrolu”,. Ege Üniversitesi Basımevi. Bornova, İzmir, (2000).
Kramer, A., Twigg, B.A., “Quality Control for the Food Industry”, The AVI Publ. Comp. Inc. Westport, Connecticut, (1984)