The aim of this course is to provide students with the necessary basic knowledge about quality, food safety and quality assurance systems, to gain knowledge and experience to examine the quality of horticultural products for the environment, health and market, to gain knowledge and skills in risk assessment in the value chain from garden to table and to establish and manage quality systems with food safety, environmental and social content in the value chain of horticultural products.

Definition of the concept of quality and changes in the concept over the years; Definition of food safety, hazard and risk and their importance in terms of horticultural crops cultivation and marketing of the products obtained; Official and private standards with national and international validity that are applied in the marketing of horticultural products; Introduction of institutions that have undertaken the task of preparing standards in Turkey and in the world; Standards applicable to the marketing of fresh and dried fruits, vegetables and ornamental plants (TSE, UN/ECE, Codex); Hazard analysis and critical control points (HACCP); GLOBALGAP and ITU, organic farming, fair trade and basic features of some valid social standards and comparison of systems with application examples; Food safety and environmental standards (ISO 22 000, ISO 14000 etc.); Other quality concepts in consumer demands (food miles, carbon emissions etc.); Implementation of quality management system in the value chain (establishment of quality management system in the enterprise with selected product and standard(s)