Course Information

Course Title

Code

Semester

L + U Hour

Credits

ETCS

Food Quality Control

GM 423

7/Fall

3+0

3

5

Prerequisites:

None

Language of Instruction

English

Course Level

Undergraduate

Course Type

Elective

Mode of Delivery

Face-to-face lecture, Discussion, Assignment, Self Study

Course Coordinator

Assist. Prof. Pınar Kadiroğlu Kelebek

Instructors

Assist. Prof. Pınar Kadiroğlu Kelebek

Assistants

-

Goals

This aim of this course is to extend knowledge on food quality, quality management systems by emphasising on ISO and HACCP standards.

Course Content

Theories and applications of quality assurance, functions of a quality assurance program; Regulatory and technical aspects of quality assurance and quality control in the food processing plants and quality assurance/control laboratories; Statistical quality control; Management of food safety and quality by industry, food quality systems including HACCP, safe food handling, total quality management, ISO quality standards, food safety systems in the food processing plants.

Learning Outcomes

At the end of this course students will be able to:

  • Define and explain the terms related to quality.
  • Compare the food quality and food safety.
  • Describe the biological, chemical and physical hazards in foods.
  • Understand the importance of quality control programs and quality systems for the food industry.
  • Explain the ISO quality management systems, Fundamentals and vocabulary.
  • Define the GMPs.
  • Explain different HACCP prequisite programs.
  • Explain the HACCP system for food safety.

 

Course Content

Week

Theoretical

Practice

Laboratory

1.

Course Introduction

-

-

2.

Vocabulary of Food Quality Assurance

-

-

3.

Overview of Food Quality and Food Safety

-

-

4.

Overview of Food Quality and Food Safety

-

-

5.

Quality Programs and Quality Systems for the Food Industry ISO 9000 Standardization

-

-

6.

Quality Programs and Quality Systems for the Food Industry ISO 9001-9004

-

-

7.

Quality Programs and Quality Systems for the Food Industry ISO 9001:2015

-

-

8.

Midterm Exam

-

-

9.

Statistical Quality Control

-

-

10.

BRC Standardization

-

-

11.

GMPs and HACCP Prerequisite Programs

-

-

12.

GMPs and HACCP Prerequisite Programs

-

-

13.

HACCP System For Food Safety

-

-

14.

HACCP System For Food Safety

-

-

15.

Kaizen standardization

-

-

16.

Final Exam

-

-

 

 

 

Resources 

Recommended Resources

1. Food Quality Assurance- Principles and Practices - Inteaz Alli, 2004, CRC Press.

2. Food Safety Management, King, Hal, 2013, Springer Science.

 

Course Workload

 

Event

Number

Contribution (%)

 

Midterm Exam

1

40

 

Final Exam

1

50

 

Assignment

1

10

 

TOTAL

100