Course Name Code Semester T+U Hours Credit ECTS
Food Quality and Legislation GDM 208 4 2 + 0 2 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Compulsory
Course Coordinator Arş.Gör.Dr. ADEM ZENGİN
Course Lecturers Prof.Dr. AHMET AYAR, Arş.Gör.Dr. ADEM ZENGİN,
Course Assistants
Course Category
Course Objective The aim of this course is to inform students about the food quality control procedures and regulations related to food quality standards and to inform students about the legal regulations and to make comments
Course Content Quality control methods used to determine some characteristics of foods, principles of food legislation, international food standards, HACCP, Food Codex, Turkish food standards
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Quality assurance systems are understood. Lecture, Testing,
2 Total quality management is understanding of perception Lecture, Testing,
3 to learn the legislation about food production and sales locations Lecture, Testing,
4 About food standards are given information Lecture, Testing,
5 Lecture, Testing,
Week Course Topics Preliminary Preparation
1 Fundamental concepts and organizing of quality control
2 Process and quality control criteria in foods.
3 Applications in food quality control: HACCP, GMP, GHP
4 Applications in food quality control: ISO 9000 and ISO 22000
5 Food Legislation
6 Quality applications for different foods
7 Operational responsibilities in quality control
8 Principles of food control and controllers
9 Turkish food law
10 Legislation relating to food production and sales locations
11 Food processing, transportation and storage regulations related to
12 Food production and sales regulations relating to hygiene requirements in place
13 Papers and standards for different food
14 The Turkish Food Codex: Objectives, scope and definitions
Course Notes
Course Resources
Week Documents Description size
9 iyi hijyen uygulamaları 8.31 MB
10 Kalite Kontrol 5 0.61 MB
11 Kalite Kontrol 6 1.04 MB
6 Kalite Kontrol 3 1.13 MB
7 Kalite Kontrol 4 0.62 MB
6 Kalite Kontrol 3 1.13 MB
7 Kalite Kontrol 4 0.62 MB
8 HACCP 13.5 MB
8 HACCP 13.5 MB
4 Kalite Kontrol 1 1.04 MB
5 Kalite Kontrol 2 1.59 MB
2 TKY_ISO 9001 7.14 MB
3 _5_s_-2.2 0.9 MB
3 272433302_kaizen2.3 (2) 4.1 MB
2 TKY_ISO 9001 7.14 MB
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. X
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions.
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice. X
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions.
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 70
1. Kısa Sınav 10
2. Kısa Sınav 10
3. Kısa Sınav 10
Total 100
1. Yıl İçinin Başarıya 50
1. Final 50
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 2 32
Hours for off-the-classroom study (Pre-study, practice) 16 3 48
Mid-terms 1 2 2
Quiz 2 4 8
Assignment 1 20 20
Performance Task (Seminar) 1 10 10
Final examination 1 1 1
Total Workload 121
Total Workload / 25 (Hours) 4.84
dersAKTSKredisi 5