Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
ECTS: 5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Dr. Öğr. Üyesi Mustafa YILDIZ
Instructors: Dr. Öğr. Üyesi Mustafa YILDIZ
Teaching Methods
ExpressionQuestion-AnswerDiscussionPresentationBrain Storming
Assessment & Evaluation
HomeworkTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 5 | 4 | 20 |
| Midterm | 1 | 15 | 15 |
| Quiz | 0 | 0 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction to “quality” concept; national and international food quality standards and legislations | - |
| 2 | Legislations, International and Governmental Authorities and their roles on 1,4 improvement of legislations | - |
| 3 | TQM (Total quality management) ; quality control tools and quality 1,3 assurance sytems as applied in food industries | - |
| 4 | TQM (Total quality management) ; quality control tools and quality 1,3 assurance sytems as applied in food industries | - |
| 5 | Implementing food safety in food industrial plants: GHP, GMP and HACCP 1,2,3 systems | - |
| 6 | Statistical Quality Control | - |
| 7 | Integrated Quality Management Systems and Food Security | - |
| 8 | Food Defects and quality criteria in food:Chemical defects in foods | - |
| 9 | Physical Food Defects: Color and texture | - |
| 10 | Principle of nondestructive and fast test methods, and examples for their application in foods | - |
| 11 | Principle of nondestructive and fast test methods, and examples for their application in foods | - |
| 12 | Authentication and geographical indication | - |
| 13 | Invited Speaker from industry | - |
| 14 | Project proposal of students | - |
| 15 | ||
| 16 |