| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Food Qualıty and Legıslatıon | GDM 208 | 4 | 2 + 0 | 2 | 5 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Lisans |
| Dersin Türü | Zorunlu |
| Dersin Koordinatörü | Prof.Dr. AHMET AYAR |
| Dersi Verenler | Prof.Dr. AHMET AYAR, Dr.Öğr.Üyesi ADEM ZENGİN, |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | 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 |
| Dersin İçeriği | Quality control methods used to determine some characteristics of foods, principles of food legislation, international food standards, HACCP, Food Codex, Turkish food standards |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 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, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 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 |
| Kaynaklar | |
|---|---|
| Ders Notu | |
| Ders Kaynakları | |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 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. | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ara Sınav | 70 |
| 1. Kısa Sınav | 10 |
| 2. Kısa Sınav | 10 |
| 3. Kısa Sınav | 10 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 50 |
| 1. Final | 50 |
| Toplam | 100 |
| AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
|---|---|---|---|
| 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 |
| Toplam İş Yükü | 121 | ||
| Toplam İş Yükü / 25 (Saat) | 4,84 | ||
| Dersin AKTS Kredisi | 5 | ||