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Course Information

Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
FOOD QUALITY CONTROL	FDE418		0 + 0	3.0	3.0

Prerequisites

None

Language of Instruction	English
Course Level	Graduate Degree
Course Type	Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals	Items of food quality, giving information about the quality systems and methods of measurement in the assurance of quality
Course Content	The concept of quality and food quality criteria, the basic concepts and definitions related to quality assurance (ISO, GMP, HACCP, GAP), the organization and functions of quality assurance, quality control and interpretation of cards, food color, texture and rheological properties, sensory properties and sensory analysis of foods, methods of national and international standards on food quality, quality changes in foods, control measures and the shelf life of foods, determination of the defects in foods.
Learning Outcomes	1) 1. Explains the needs for the quality assurance organization in factories 2) 2. Explains duties of the quality assurance department 3) 3. Gains the ability for preparation and interpretation of the control cards in order to keep the process under control. 4) 4. Implements quality and food safety systems 5) 5. Establishes the relationship between prevention of food-borne hazards and risk analysis. 6) 6. Explains the meaning and scope of the Food Codex and standards. 7) 7. Describes the elements of quality and applies quality measurement systems. 8) 8. Implements the methods of sensory analysis.