Information Package / Course Catalogue
Food Quality Assurance
Course Code: FE321
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: English
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 introduce the basic methods, systems, and standards used to ensure quality management and safety in the food industry, enabling students to understand concepts such as Total Quality Management, ISO 22000, ISO 9000, HACCP, GMP, GHP, and GAP, and acquire the necessary knowledge and skills to improve quality and ensure safety in food production processes.

Course Content

This course covers quality management, safety, and inspection processes in the food industry. Students will learn about international quality standards such as Total Quality Management (TQM), ISO 22000, ISO 9000, HACCP, GMP, GHP, and GAP, and explore how these standards are applied in food production. The course will focus on fundamental principles related to food safety, quality control, and hygiene practices, and will reinforce these topics with examples from the industry. The course aims to provide students with a comprehensive understanding of improving quality and ensuring safety in food production.

Name of Lecturer(s)
Assoc. Prof. Çisem BULUT ALBAYRAK
Learning Outcomes
1.To have knowledge about the basic systems and standards used to ensure quality management and safety in the food industry.
2.To understand the operation and applications of quality management systems such as ISO 22000, ISO 9000, and food safety and hygiene systems like HACCP, GMP, GHP, and GAP.
3.To gain the ability to develop appropriate strategies to improve quality and ensure safety in food production processes.
4.To analyze how regulatory requirements and international standards are applied in food safety and quality control processes.
5.To apply fundamental principles of hygiene, sanitation, and risk management in food production to develop practical solutions.
Recommended or Required Reading
1.Vasconcellos, J. A. (2003). Quality assurance for the food industry: a practical approach. CRC Press
2.Gould, W. A. (2002) Total quality assurance for the food industries, CTI Publications
Weekly Detailed Course Contents
Week 1 - Theoretical
The definition of food quality, the need for ensuring food quality
Week 2 - Theoretical
The definition and classification of food quality characteristics
Week 3 - Theoretical
Total quality concepts, the historical development of quality control activities
Week 4 - Theoretical
The differences between food quality and food safety, evaluation from the regulators' perspective, the importance of these two concepts, and the application differences with examples from the food industry
Week 5 - Theoretical
The differences between Quality Assurance (QA) and Quality Control (QC), with examples from the food industry
Week 6 - Theoretical
Explanation and applications of Total Quality Management systems, management of quality improvement processes in the food industry
Week 7 - Theoretical
Applications of Total Quality Management systems and their role in evolving processes
Week 8 - Theoretical
Explanation of ISO 9000, ISO 9001:2015, and ISO 22000 standards, and their effects on food safety and quality management
Week 9 - Theoretical
Good Agricultural Practices (GAP): What are Good Agricultural Practices (GAP), their importance, their role in food production, and environmentally friendly production techniques with sustainable agricultural practices
Week 10 - Theoretical
Good Manufacturing Practices (GMP): Good Manufacturing Practices (GMP), the basic standards applied to ensure quality and safety, hygienic conditions, and inspection mechanisms
Week 11 - Theoretical
Good Hygiene Practices (GHP): Good Hygiene Practices (GHP), the basic rules and precautions to ensure hygiene in food production
Week 12 - Theoretical
HACCP System: The definition of the HACCP system, the process of identifying, analyzing, and controlling risks to ensure food safety
Week 13 - Theoretical
HACCP Food Industry Applications: Identifying hazards, analyzing them, and determining critical control points in food production processes; application based on HACCP principles
Week 14 - Theoretical
HACCP Food Industry Applications (Continued): The implementation of the HACCP system in food production processes, reinforced with industry examples
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory144284
Midterm Examination1628
Final Examination1628
TOTAL WORKLOAD (hours)100
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
2
2
3
3
OÇ-2
5
3
4
2
4
4
OÇ-3
5
3
4
2
4
4
OÇ-4
4
3
3
2
3
3
OÇ-5
4
3
2
2
3
3
Adnan Menderes University - Information Package / Course Catalogue
2026