Back>>Appendix I - Departmental Course Syllabi  
GID422 Food Quality Control
 

Catalog Data :                       

GID 422 Food Quality Control (2-0) 2

 

Quality concept and related definitions; national and international standards and legislation concerning food quality;  quality assurance systems and total quality management in food industries; quality management tools;  quality criteria , their  respective limits  and quality monitoring systems  for different food commodity groups; relevant ethical issues

Prerequisites:

None

Language:

Turkish

Textbook:                                                  

Selected reprints of texts on Turkish Food Legislation and food quality criteria.

Reference Books:                      

Early, R. 1995. Guide To Quality Management Systems For The Food Industry, Blackie Academic, UK.

Gould,W. 1993. Total Quality Assurance For The Food Industries. CTI Publ., USA.

Course Objectives :

Educate students for having knowledge on quality criteria in food commodity groups and for  having ability to apply this basic knowledge in achieving quality control of food products and food production processes; promote student’s focus on quality management and quality assurance systems and tools; educate students on respective national and international food standards and food legislations;  improve the student’s writen and oral communication skills through the homework assignment.

Lecture Topics

week

Introduction to “quality” concept; national and international food quality standards and legislations.

1

TQM (Total quality management) ; quality control tools and   quality assurance sytems as applied in food industries.

1

Implementing food safety in food industrial plants: GHP, GMP and HACCP systems

1

Quality criteria and quality standards for foods
     Cereals and cereal products
     Edible oils and fats
     Milk and dairy products

7

 

     Meat, fish, poultry and their products
     Fruits-vegetables and their products
     Alcoholic and nonalcoholic beverages
     Confectionary products; and other groups of food commodities

 

 

Relevant contemporary and ethical issues

1

Student presentations on selected  topics

3

Class Schedule :

 

Classes are held in one session per week; 3 class hours in one session.

Contribution of course to meeting the professional component: This course contributes to the requirement of departmental topics.

Relation of course to program objectives:

Strategies and Actions

Student Learning Outcomes

ABET Criterion 3 (a-k) & FdE (l)

Program Objectives

Assessment Methods / Metrics

Lectures are based on syllabus.

 

Demonstrate a basic knowledge on quality criteria of food commodity groups.

Demonstrate an ability to integrate their basic knowledge into management sciences within the food industry applications.

Recognize interrelationships among the problems and issues.

a, e, f, g, h, j

1, 3

Instruments

G, J

Perform in-class discussions.

Articulate clearly and concisely.

Apply principles and generalizations already learned to new problems and situations.

e, g, h

1, 2

Instruments

G

Students are grouped into 3 or 4.  Each group is assigned a project which is presented both orally and written format at the end of semester.

Contribute own share of the project’s load and cooperate with others.

Plan and deliver presentation effectively.

Demonstrate an ability to read in English.

Demonstrate an ability to understand how events relate to each other.

Demonstrate an ability to synthesize and integrate information.

c, d, f, g, h, i, k, l

1, 2, 4

Instruments 

G, L, N, O, P

Typical Evaluation:

Homework: 20%

Midterm examination: 30%

Final examination: 50%

Prepared By: Prof. Dr.  Artemis Karaali

Date : February 9, 2001