Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
FOOD QUALITY CONTROL 10104059 2 + 0 2.0 6.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals Inform about food quality
Course Content Quality criterion of foods and effected factors
Learning Outcomes 1) What is Quality? Food Quality Criterions
2) Factors effected quality
3) Quality Systems

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week What is quality Lecture; Question Answer
Brainstorming; Colloquium
Project Based Learning; Problem Based Learning; Brain Based Learning 		Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
2. Week Quality factors of foods 1 Lecture; Question Answer; Discussion
Speech Loop
Project Based Learning; Problem Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
3. Week Quality Factors of Foods 2 Lecture; Question Answer
Brainstorming; Opinion Pool
Problem Based Learning; Brain Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
4. Week Sensory Quality Attributes 1 Lecture; Question Answer
Brainstorming; Station
Project Based Learning; Problem Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
5. Week Sensory Quality Attributes 2 Question Answer
Brainstorming
Project Based Learning; Problem Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
6. Week Microbiological Quality 1 Lecture; Problem Solving
Opinion Pool; Colloquium
Project Based Learning; Problem Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
7. Week Microbiological Quality 2 Lecture; Question Answer
Brainstorming; Opinion Pool
Project Based Learning; Problem Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
8. Week Quality Measurrements 1 Lecture; Question Answer
Brainstorming
Project Based Learning; Problem Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
9. Week Quality Measurrements 2 Lecture; Question Answer
Brainstorming; Colloquium
Project Based Learning; Problem Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
10. Week Quality Measurrements 3 Lecture; Question Answer
Brainstorming
Project Based Learning; Problem Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
11. Week Legislations related with Food Quality Lecture; Question Answer; Discussion
Opinion Pool
Problem Based Learning; Brain Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
12. Week Food Standards Lecture; Question Answer
Brainstorming; Opinion Pool; Colloquium
Problem Based Learning; Brain Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
13. Week Food Quality Systems 1 Lecture; Question Answer; Problem Solving
Brainstorming; Opinion Pool; Colloquium
Project Based Learning; Problem Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
14. Week Food Quality Systems 2 Lecture; Question Answer; Problem Solving
Brainstorming; Opinion Pool
Project Based Learning; Problem Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)

Sources Used in This Course
Recommended Sources
Alli, I (2004). Food Quality Assurance Principles and Practices. CRC Publ., NW.
Nollet, L.M.L. (2007). Handbook of Meat, Poultry & Seafood Quality. Blackwell Publ. UK

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15444
PY25000
PY35000
PY45000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 2
Work Hour outside Classroom (Preparation, strengthening) 14 2
Homework 2 10
Presentation (Including Preparation Time) 1 6
Activity (Web Search, Library Work, Trip, Observation, Interview etc.) 14 5
Final Exam 1 2
Time to prepare for Final Exam 2 4
1 2
Dönem Sonu Sınavı (DSS) 1 2
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload