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Course Information

Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
TOTAL QUALITY MANAGEMENT IN DAIRY INDUSTRY	801800735080		3 + 0	3.0	8.0

Prerequisites

None

Language of Instruction	English
Course Level	Graduate Degree
Course Type	Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals	The method known as Total Quality Management (TQM), is the coestablishment of the elements of person, work and process, product and service and the quality of these elements with the contributions of all employees, in a systematic approach. All employees’ ideas and targets are used and included in all processes implemented in this form of management. The target is identification of processes, products and services and continuous improvement of relations among these specified elements. The aims of this continuous improvement are customer satisfaction, team work; employees’ responsibility, motivation and commitment as well as sustainability.Today, this system, which is now being implemented by all institutions/companies, both on product and service production, is regarded as a crucial subject for graduate students, whom potentially may apply and use this system in the sector they work. Food Chain means all stages of preparation, processing, packaging, storage, transportation, distribution and placing of the foodstuffs starting from raw material. The purpose of food quality and safety management systems are approaches to identify and prevent problems and problems that may arise before they occur. Today, these system, which is now being implemented by all institutions/companies, both on product and service production, is regarded as a crucial subject for graduate students, whom potentially may apply and use this system in the sector they work.
Course Content	The goal of TQM is to produce quality at a low cost. In this context, the Planning, Implementation, Control, and Prevention cycle, which is also called Deming cycle, is used. Within the context of this course, theoretical information will be taught about TQM principles such as customer focus, teamwork, employee training, full participation, preventive approach, continuous improvement and besides, theoretical and practical information will be taught about tools and techniques such as quality circles, benchmarking, control charts, relationship diagrams, brainstorming, nominal group technique and flow diagrams. In this course, the necessity of consideration and development of quality of management, human, jobs, processes and services in all kinds of works carried out in a company, will be elaborated. he underlying idea of this approach is “making no mistakes”, instead of “elimination of mistakes”. Within the scope of the course, a quality management system such as ISO 9000 or a food safety management system such as HACCP or ISO 22000, will be applied practically. The physical, chemical and biological hazards in food, hazard analyzes and critical control points and preventive / corrective actions at these points will be determined. These systems are systematic approaches that ensure the quality of products and processes under control. In this context, since some programs such as GAP, GHP, GMP should be known before the implementation of these systems, these programs will be also included in the course.
Learning Outcomes	1) Participants of this course are expected to be familiar with the basic terms/tools related to principles and components of total quality management systems 2) Participants of this course are expected to have sufficient knowledge on food quality and safety systems especially for milk and dairy products and have competence to apply these knowledge in industrial practises. 3) Participants of this course are expected to have knowledge about risk analyses, risk management, risk assesment, risk communication in dairy industry 4) It is expected that the participant of this course will be able to apply management systems such as HACCP / ISO 22000 and ISO 9000 in industrial dimensions in the dairy industry.