Information Package / Course Catalogue
| Course Code | : ÇS035 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
Understanding the concept of quality in foods, quality criteria, and basic concepts of quality assurance.
Definitions related to quality in foods (ISO, GMP, HACCP, GAP), functions of quality assurance organization, interpretation of quality control charts, color, texture, and rheological properties of foods, sensory characteristics of foods and evaluation techniques, national and international standards and regulations related to food quality, changes in food quality, types of defects in foods, and their determination.
| 1. | Understanding and defining the concept of quality |
| 2. | Proficiency in quality standards and their applications |
| 3. | Understanding quality assurance processes |
| 4. | Analyzing yhe physical and chemical properties of foods |
| 5. | Conducting qualişty control according to national and international food standards |
| 1. | Lecture notes, ppt presentations , scientific journals and publications |
| Type of Assessment | Count | Percent |
|---|---|---|
| Attending Lectures | 1 | %10 |
| Verbal Examination | 1 | %10 |
| Midterm Examination | 1 | %20 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 2 | 2 | 56 |
| Individual Work | 12 | 0 | 1 | 12 |
| Midterm Examination | 1 | 3 | 1 | 4 |
| Final Examination | 1 | 3 | 1 | 4 |
| TOTAL WORKLOAD (hours) | 76 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | |
OÇ-1 | 5 | 5 | 5 | |||||||
OÇ-2 | 5 | 5 | 5 | |||||||
OÇ-3 | 5 | 5 | 5 | |||||||
OÇ-4 | 3 | 3 | ||||||||
OÇ-5 | 3 | 3 | 4 | |||||||