GMÜ621 - FOOD QUALITY CONTROL
| Course Name | Code | Semester | Theory (hours/week) |
Application (hours/week) |
Credit | ECTS |
|---|---|---|---|---|---|---|
| FOOD QUALITY CONTROL | GMÜ621 | Any Semester/Year | 3 | 0 | 3 | 7 |
| Prequisites | ||||||
| Course language | Turkish | |||||
| Course type | Elective | |||||
| Mode of Delivery | Face-to-Face | |||||
| Learning and teaching strategies | Lecture Discussion Preparing and/or Presenting Reports | |||||
| Instructor (s) | Department academic staff | |||||
| Course objective | The presentation of food legislation, regulations, consumer rights, total quality management , risk analysis, Good Manufacturing Practices, basic principles and applications of TS EN ISO 9000 Quality Management System and TS EN ISO 22000 Food Safety Management System, TS EN ISO 17025 General requirements for the competence of testing and calibration laboratories, TS EN ISO 14000 Environmental Management System, at graduate level. | |||||
| Learning outcomes |
| |||||
| Course Content | Food legislation. Regulations. Consumer legislation. Total quality management. Risk analysis. Good Manufacturing Practices. TS EN ISO 9000 Quality Management System. TS EN ISO 22000 Food Safety Management System. TS EN ISO 17025 General requirements for the competence of testing and calibration laboratories. TS EN ISO 14000 Environmental Management System. | |||||
| References | Course book written by the lecturer. Altuğ Onogur, T., Elmacı, Y., Demirağ, K., 2012, Gıda Kalite Sağlama, Sidas Yayıncılık. TS EN ISO 9000-9001-9004 Quality Management System. TS EN ISO 22000-22002-22003-22004 Food Safety Management System. TS EN ISO 17025 General requirements for the competence of testing and calibration. laboratories. TS EN ISO 14000 Environmental Management System. | |||||
Course outline weekly
| Weeks | Topics |
|---|---|
| Week 1 | Food legislation and Food regulations |
| Week 2 | Consumer legislation |
| Week 3 | EU and international regulations |
| Week 4 | Total quality management, Risk analysis, Good Manufacturing Practices |
| Week 5 | TS EN ISO 9000 Quality Management System |
| Week 6 | TS EN ISO 22000 Food Safety Management System |
| Week 7 | TS EN ISO 17025 General requirements for the competence of testing and calibration laboratories. |
| Week 8 | TS EN ISO 14000 Environmental Management System |
| Week 9 | Midterm |
| Week 10 | Preparing and presenting reports |
| Week 11 | Preparing and presenting reports |
| Week 12 | Preparing and presenting reports |
| Week 13 | Preparing and presenting reports |
| Week 14 | Preparing and presenting reports |
| Week 15 | Preparation for final exam |
| Week 16 | Final exam |
Assesment methods
| Course activities | Number | Percentage |
|---|---|---|
| Attendance | 10 | 0 |
| Laboratory | 0 | 0 |
| Application | 0 | 0 |
| Field activities | 0 | 0 |
| Specific practical training | 0 | 0 |
| Assignments | 2 | 0 |
| Presentation | 5 | 20 |
| Project | 0 | 0 |
| Seminar | 0 | 0 |
| Midterms | 1 | 30 |
| Final exam | 1 | 50 |
| Total | 100 | |
| Percentage of semester activities contributing grade succes | 0 | 50 |
| Percentage of final exam contributing grade succes | 0 | 50 |
| Total | 100 | |
WORKLOAD AND ECTS CALCULATION
| Activities | Number | Duration (hour) | Total Work Load |
|---|---|---|---|
| Course Duration (x14) | 14 | 3 | 42 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Specific practical training | 0 | 0 | 0 |
| Field activities | 0 | 0 | 0 |
| Study Hours Out of Class (Preliminary work, reinforcement, ect) | 8 | 6 | 48 |
| Presentation / Seminar Preparation | 5 | 10 | 50 |
| Project | 0 | 0 | 0 |
| Homework assignment | 2 | 10 | 20 |
| Midterms (Study duration) | 1 | 20 | 20 |
| Final Exam (Study duration) | 1 | 30 | 30 |
| Total Workload | 31 | 79 | 210 |
Matrix Of The Course Learning Outcomes Versus Program Outcomes
| D.9. Key Learning Outcomes | Contrubition level* | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| 1. The graduates have acquired extensive and profound knowledge from the scientific work being carried out in their field. They are able to evaluate data critically and to draw conclusions from it. | X | ||||
| 2. The graduates have understanding of applicable techniques and methods and their limits. | X | ||||
| 3. They are aware of new developments in their field and familiarise themselves with new tasks systematically and without taking too long. | X | ||||
| 4. The graduates are able to formulate engineering problems and find solutions which require very considerable competence as far as methods are concerned. | X | ||||
| 5. The graduates are able to develop new and/or original idea and methods and apply innovative methods in solving the products or processes design problems. | X | ||||
| 6. The graduates have ability to use their powers of judgment as engineers in order to work with complex and possibly incomplete information, to recognise discrepancies and to deal with them. | X | ||||
| 7. The graduates are able to understand the impact of engineering solutions in an environmental and societal context. | X | ||||
| 8. - The graduates have ability to design and implement the analytical modelling and experimental research, and deal with complexity and evaluate data critically. | X | ||||
| 9. The graduates have ability to understand professional, social and ethical responsibility and to act responsibly in the collection, integration, analysis, interpretation and communication of data. | X | ||||
| 10. The graduates have made a contribution through the written or oral presentation of original research results in the national and international scholarly community. | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest