Food Quality Control Systems

Course Code:

FDE 415

Course Period:

Autumn

Course Type:

Core

Credits:

2

Theoric:

2

Practice:

0

Laboratory Hour:

0

ECTS:

4

Prerequisite Courses:

Food Safety and Risk Assessment

Course Language:

English

Course Coordinator:

F. Yeşim Ekinci

Courses given by:

F. Yeşim Ekinci

Course Objectives:

The goal of the course is to give the students theoretical knowledge on “quality” and “management system” concepts, and on different systematic management systems as required and applied by the different food industries

Course Content:

Introduction to “quality” and “management system” concepts as applied in industry, the primary food production sytem and GLOBALGAP-Good Agriculturasl Practises, Prerequisite programs for secondary production: GHP,GMP, HACCP; ISO9000, ISO22000, ISO14000, OHSAS18000, SA8000 and other private quality and safety systems; Halal and Kosher certification, their relevance to current national and international legislation and standards

Course Methodology:

1: Lecture by instructor, 2: Lecture by instructor with class discussion, 9: Presentation by guest speaker

Course Evaluation Methods:

A: Written exam, B: Multiple-choice exam E: Homework, F: Project, G: Presentation by student

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Course Learning Outcomes

Course Learning Outcomes	Detailed Program Outcomes	Teaching Methods	Assessment Methods
Theoretical knowledge on systematic approaches for assurance of food quality and food safety; relevant national and international legislation	7b,7d,8a,8b,9a,9b,10a,11a	1,2,9	A,B,E,F,G
Awareness of ethical responsibilities and legal obligations of professional food production practises	7b,7d,8a,8b,9a,9b,10a,11a	1,2,9	A,B,E,F,G
Theoretical knowledge for determination of critical control points on process flow chart, identification and application of necessary corrective actions.	7b,7d,8a,8b,9a,9b,10a,11a	1,2,9	A,B,E,F,G
Awareness of local and global effects of food engineering on health and environment	7a,7b,8a,8b,9a,9b,10a,10c,11a, 11b	1,2,9	A,B,E,F,G

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction to major relevant concepts related with food safety, food quality and management sytems, relevance with current legislations	Lecture notes
2	Sytems approach to management and its application to food industry	Lecture notes
3	Management system for primary production: GLOBALGAP	Lecture notes
4	Pre-requisite systems for Secondary Production: GHP, GMP	Lecture notes
5	GHP and GMP including allergen management	Lecture notes
6	Midterm	Lecture notes
7-8	ISO9000 and ISO14000 Systems for Quality and environmental management	Lecture notes
9	ISO22000 for Food Industries	Lecture notes
10-11	OHSAS18000, ISO 26000, ISO 45000 SA8000, BRC, IFS, Halal and Kosher certification	Lecture notes
12-14	Student project presentations

Recommended Sources

RECOMMENDED SOURCES
Textbook	Lecture notes
Additional Resources

Material Sharing

MATERIAL SHARING
Documents	YULEARN
Assignments	Turnitin/YULEARN
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterms	2	40
Term Project	1	20
Total		60
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		60
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM OUTCOMES
No	Program Learning Outcomes	check √
1a	Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline,
1b	Ability to use theoretical and applied knowledge in these areas in complex engineering problems.
2a	Ability to identify, formulate, and solve complex engineering problems,
2b	Ability to select and apply proper analysis and modeling methods for this purpose.
3a	Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result,
3b	Ability to apply modern design methods for this purpose.
4a	Ability to devise, select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice.
4b	Ability to employ information technologies effectively.
5a	Ability to design experiments for investigating complex engineering problems or discipline specific research questions,
5b	Ability to conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6a	Ability to work efficiently in intra-disciplinary teams,
6b	Ability to work efficiently in multi-disciplinary teams,
6c	Ability to work individually.
7a	Ability to communicate effectively in English, both orally and in writing,
7b	Knowledge of a minimum of one foreign language,	√
7c	Ability to write effective reports and comprehend written reports, prepare design and production reports,
7d	Ability to make effective presentations,	√
7e	Ability to give and receive clear and intelligible instructions.
8a	Recognition of the need for lifelong learning, ability to access information, ability to follow developments in science and technology,	√
8b	Ability to continue to educate him/herself.	√
9a	Consciousness to behave according to ethical principles and professional and ethical responsibility.	√
9b	Knowledge on standards used in engineering practice.	√
10a	Knowledge about business life practices such as project management, risk management, change management.	√
10b	Awareness in entrepreneurship and innovation.
10c	Knowledge about sustainable development.	√
11a	Knowledge about the global and social effects of engineering practices on health, environment, and safety,	√
11b	Knowledge about contemporary issues of the century reflected into the field of engineering.	√
11c	Awareness of the legal consequences of engineering solutions.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration	14	2	28
Hours for off-the-classroom study (Pre-study, practice)	14	4	56
Midterms	2	1	2
Term Project	1	12	12
Final	1	2	2
Total Work Load			100
Total Work Load / 25 (h)			4
ECTS Credit of the Course			4

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