| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ZGM3112016959 | FOOD QUALİTY CONTOL | Compulsory | 3 | 5 | 3 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| Students with this course is to introduce to quality concepts and the quality of food items and quality management systems and is to provide information about food legislation and food control in Turkey . |
| Name of Lecturer(s) |
| Yr. Doç. Dr. Atilla ŞİMŞEK |
| Learning Outcomes |
| 1 | Students in this course learn the general principles of quality control applications, measurement and evaluation procedures. | | 2 | Students learn legislation of food quality control and inspection organizations | | 3 | Students learn the principles of HACCP, ISO900, ISO2200 and can apply these quality control applications. |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| General principles of food quality attributes and associated with practices , Responsibilities and organization of the quality control department, Sampling, Storage and preparation for analysis, legal regulation, HACCP, ISO9000 and ISO22000, Food safety management system |
| Weekly Detailed Course Contents |
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| 1 | Descriptionof the course , Quality control history , Classification | | | | 2 | General principles of quality control , basic definitions and concepts, the concept of quality improvements. | | | | 3 | The responsibilities of the quality control department , Necessity , Relationship with other departments | | | | 4 | Appearance features , color, color measurement systems
| | | | 5 | Flow Properties : Viscosity and consistency and measurement systems
| | | | 6 | The shape and dimensions | | | | 7 | Kinesthetic features and Texture | | | | 8 | Overall Assessment and EXAM
| | | | 9 | Aroma ( taste and smell) | | | | 10 | Defects, Sensory evaluation methods of food
| | | | 11 | Process contro with statistical methods and process control cards | | | | 12 | Foods sampling, storage , and preparation for analysis, , expression of the analysis results. | | | | 13 | Organizations engaged in food control , food related legislation , TSE, GMT control procedures and principles , FAO, WHO, World Food Program and the Codex Alimentarius Standards. | | | | 14 | HACCP concept in food quality control and ISO9000 | | | | 15 | ISO 22000 Food Safety Management System | | | | 16 | Final Exam | | |
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| Recommended or Required Reading |
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 3 | 42 |
| Discussion | 6 | 2 | 12 |
| Self Study | 6 | 2 | 12 |
| Individual Study for Mid term Examination | 1 | 10 | 10 |
| Individual Study for Final Examination | 1 | 12 | 12 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | | 3 | 3 | 3 | 3 | 5 | 3 | 3 | 4 | | 3 | 3 | 4 | | 5 | | LO2 | | 3 | 3 | 4 | 3 | 5 | 2 | 3 | 4 | 3 | 3 | 5 | 4 | | 5 | | LO3 | | 4 | 3 | 5 | 3 | 5 | 5 | 5 | 4 | 3 | 3 | 5 | 3 | | 5 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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