COURSE UNIT TITLE

: FOOD QUALITY ASSURANCE

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
MSH 0159 FOOD QUALITY ASSURANCE ELECTIVE 3 0 0 5

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

DOCTOR ŞELALE ÖNCÜ GLAUE

Offered to

Cultural Heritage and Tourism
Tourism and Hotel Management
Civil Aviation Transportation Management
Food Technology

Course Objective

In this course, information about quality principles, food quality, food quality assurance techniques is given to the students that will enable them to work as food quality assurence engineers in food sector. The information given in this course will be useful in establishment of quality systems such as HACCP, GMP, ISO-9000 in food manufacture, as well as solving the problems related with quality.

Learning Outcomes of the Course Unit

1   Gaining information about the basic concepts of quality, quality assurance, food quality, food quality control and food safety
2   Gaining information about the general concepts on total quality management and ISO 9000 standards system
3   Gaining information about the functions of quality assurance department and its relations with other departments in an organization and understanding the importance of working with team members from the other disciplines
4   Understanding the advantages of applications of statistical techniques in food quality control
5   Gaining the ability of performing the basic analysis techniques used in food quality control laboratories and gaining the abilityto interpret the results by regarding their relation with food quality

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Quality, quality assurance and total quality concepts, evaluation of quality activities in history
2 Total quality management system and ISO-9000 standards
3 Functions of Quality Assurance Department and its relations with other departments
4 Food quality assurence systems - HACCP, GMP, GHP, GDP
5 Definition and classification of food quality characteristics
6 Techniques for analysing the major components in foods
7 Midterm Exam
8 Techniques for analysing the major components in foods
9 Sensory attributes of foods appearence, color
10 ensory attributes of foods texture, physical and chemical techniques used in texture analysis of foods, viscosity and measuring methods
11 Sensory attributes of foods flavor, defects in foods
12 Sensory evaluation techniques
13 Statistical techniques used in food quality control
14 General evaluation and presentations
15 Final

Recomended or Required Reading

1. Altuğ Onoğur, T., Elmacı, Y., Demirağ, K., Gıda Kalite Sağlama , Sidas Medya. Bornova, Izmir, (2011).
2. Kramer, A., Twigg, B.A., Quality Control for the Food Industry . The AVI Publ. Comp. Inc. Westport, Connecticut, (1984)
3.Gould, W.A., Total Quality Management for the Food Industries , CTI Publ. Inc. Baltimore, USA, (1992)
4. Bolton, A., Quality Management Systems for the Food Industry , Blackie Academic and Professional, New York, USA, (1997).

Planned Learning Activities and Teaching Methods

Face to face lectures, presentations and assignments

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 ASG ASSIGNMENT
3 FIN FINAL EXAM
4 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + FIN * 0.50
5 RST RESIT
6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + RST * 0.50


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

5 learning outcomes will be measured with midterm exam, final exam and homework.

Language of Instruction

Turkish

Course Policies and Rules

It is compulsory to attend 70% of the courses and to fulfill the requirements of the course.

Contact Details for the Lecturer(s)

selale.glaue@deu.edu.tr

Office Hours

The days in the program specified at the beginning of the term.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparation about subject 14 2 28
Preparations before/after weekly lectures 14 2 28
Preparation for midterm exam 1 8 8
Preparation for final exam 1 8 8
Preparing assignments 1 5 5
Preparing presentations 1 5 5
Midterm 1 2 2
Final 1 2 2
Project Final Presentation 1 2 2
TOTAL WORKLOAD (hours) 130

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19PO.20
LO.15
LO.25
LO.35
LO.45
LO.55

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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