Information Package / Course Catalogue
Sampling Techniques
Course Code: GKA007
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: 4
Objectives of the Course

The aim of this course is to equip students with the knowledge and skills to plan sampling procedures, which form the basis of food quality control and analysis processes, in accordance with national and international standards and legislation, statistical sampling principles, and quality management systems (ISO/IEC 17025); to carry out these procedures using appropriate techniques and equipment; to ensure the transportability, storability, and traceability of samples; and to report the results in accordance with ethical and legal rules.

Course Content

Basic concepts and terminology related to sampling; national (Turkish Food Codex, TSE) and international (ISO, Codex Alimentarius) standards and regulations governing sampling; sampling plans and statistical basis; sampling methods; sampling techniques and equipment for solid, liquid, and semi-solid foods and microbiological analyses; transportation, storage, labeling, coding, and traceability of samples (sample chain); sampling errors, measurement uncertainty, representativeness, and reporting.

Name of Lecturer(s)
Learning Outcomes
1.They will acquire fundamental, current, and applied knowledge specific to the field of food quality control and analysis; and will apply this knowledge effectively and accurately in quality control and analysis processes.
2.They are knowledgeable about occupational health and safety, environmental protection, sustainability, and quality management system principles in food quality control and analysis processes; and they conduct their professional practices in accordance with standards.
3.They follow scientific, technological and sectoral developments in the field of food quality control and analysis; and effectively use current methods, techniques and practices in their professional work.
4.It uses information technologies, programs, and artificial intelligence tools effectively and efficiently in food quality control and analysis processes.
5.It evaluates professional problems and processes encountered in the field of food quality control and analysis from an analytical and critical perspective; and develops appropriate solutions in line with scientific data and quality standards.
6.The student expresses information, findings, and results related to food quality control and analysis studies clearly, understandably, and effectively in both written and oral form, using accurate, effective, and grammatically correct Turkish.
7.They actively participate in teamwork in food production, quality control, and analysis processes; take responsibility; and demonstrate the ability to work independently when necessary.
8.They pursue their professional development in line with the concept of lifelong learning; they continuously improve their professional competence and career management by following current developments in food science and technology, analyzing and interpreting them.
9.In food quality control and analysis processes, the sampling, analysis, verification, reporting, and data management stages are carried out in accordance with scientific, ethical, legal, and quality standards.
10.They use a foreign language at a level sufficient to follow national and international scientific resources and technical documents related to their field; they communicate effectively with colleagues and stakeholders.
Recommended or Required Reading
1.Turkish Food Codex Regulation and related circulars, Republic of Turkey Ministry of Agriculture and Forestry, Ankara.
2.TS EN ISO 24333 Cereals and Cereal Products - Sampling; TS ISO 707 Milk and Dairy Products - Sampling Procedures, Turkish Standards Institute (TSE).
3.Codex Alimentarius Commission, General Guidelines on Sampling (CAC/GL 50-2004), FAO/WHO.
4.TS EN ISO/IEC 17025 General Requirements for the Competence of Testing and Calibration Laboratories.
5.Nielsen, S. S. (Ed.), Food Analysis (Gıda Analizi), Springer.
6.Altuğ Onoğur, T., Elmacı, Y., Food Analyses, Sidas Publishing.
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to the concept of sampling; basic definitions (sample, lot, primary sample, laboratory sample, analysis sample, witness sample); the purpose and importance of sampling in food quality control.
Week 2 - Theoretical
Regulations and standards governing sampling: Turkish Food Codex and related communiqués, TS/TS EN ISO standards, Codex Alimentarius (CAC/GL 50), sampling under ISO/IEC 17025.
Week 3 - Theoretical
Sampling plans and statistical basis: population/batch size, determining sample size, acceptance sampling, and random selection principles.
Week 4 - Theoretical
Sampling methods: simple random, systematic, stratified, and cluster sampling; probabilistic and non-probabilistic sampling; criteria for method selection.
Week 5 - Theoretical
Sampling equipment and tools; selection, cleaning and sterilization of probes/scoops/spatulas, etc.; prevention of cross-contamination.
Week 6 - Theoretical
Sampling techniques for solid foods (powder, grains, granules): cereals, flour, sugar, spices, etc.; primary and aggregate sampling.
Week 7 - Theoretical
Sampling of liquid and semi-solid foods: milk, cooking oil, beverages, sauces; homogeneous sampling from tanks, tankers and packaging.
Week 8 - Theoretical
Sampling of packaged, frozen, and canned foods; sampling techniques and field applications for specific food groups such as meat, fish, and fresh fruits and vegetables.
Week 9 - Theoretical
Sample reduction techniques: quartering, use of riffle dividers; preparation of laboratory samples.
Week 10 - Theoretical
Aseptic sample collection techniques for microbiological analyses; sterile conditions, sterile containers, and maintaining the cold chain.
Week 11 - Theoretical
Sample transportation, storage, and preservation; cold chain management, temperature control, and sample integrity maintenance.
Week 12 - Theoretical
Sample labeling, coding, recording and traceability; chain of custody and documentation; ISO/IEC 17025 recording requirements.
Week 13 - Theoretical
Sampling errors, measurement uncertainty and representativeness; sources of error and preventive actions; witness sample management.
Week 14 - Theoretical
Sample collection reporting; industry practice examples and case studies; preparation for 3+1 workplace training and general evaluation.
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory142256
Assignment111213
Quiz1213
Midterm Examination110111
Final Examination115116
TOTAL WORKLOAD (hours)99
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
OÇ-1
4
3
4
5
4
4
5
4
3
4
OÇ-2
3
4
3
4
5
3
2
4
4
4
OÇ-3
4
3
5
4
3
4
5
4
3
4
OÇ-4
4
3
5
5
4
5
5
4
3
5
OÇ-5
5
4
3
4
5
3
4
5
4
5
OÇ-6
4
5
5
4
5
4
5
3
5
4
OÇ-7
3
4
5
4
3
3
3
5
3
5
OÇ-8
4
3
5
4
3
4
3
3
4
5
OÇ-9
5
4
3
4
5
4
3
3
5
3
OÇ-10
4
4
5
4
3
5
4
4
5
4
Adnan Menderes University - Information Package / Course Catalogue
2026