Course unit title Level of course unit Course unit code Type of course unit Semester of course unit Local credit ECTS credit Syllabus
FOOD QUALITY AND SAFETY MANAGEMENT Second cycle GM 462 8 3.00 3.00 Print
   
Description of course unit
Prerequisites and course requisities -
Language of instruction English
Coordinator Prof. Dr. Mehmet Hayta
Lecturer(s) Prof. Dr. Mehmet Hayta
Teaching assitant(s) -
Mode of delivery Face to face
Course objective Introducing quality and safety systems, understanding of food qaulity and safety systems, tools of trade, and applications
Course description -

Course contents
1 Historical background
2 Fundemental terms and concepts
3 Quality tools: kaizen and qality circles
4 Quality tools
5 Quality approaches
6 Total quality management (TQM)
7 TQM applications
8 ISO 9001
9 ISO 9001
10 ISO 22000
11 ISO 22000
12 ISO 14000
13 ISO 18001
14 General evaluation
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16
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20

Learning outcomes of the course unit
1 -
2 -
3 -
4 -
5 -
6 -
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10

*Contribution level of the course unit to the key learning outcomes
1 Using knowledge of obstetrics and gynecology at high level for building hypothesis, solving and developing them.
2 Creating an innovative way of thinking in the field of obstetrics and gynecology for scientific methods, designs or applications or implementing /applying a known idea for the methodsand designsin the field of obstetrics and gynecology
3 Designing, applying and finalizing an obstetrics and gynecology study using suitable Technologies
4 Accessing the latest information in the field of obstetrics and gynecology and evaluating them in a systematic manner
5 Presenting and publishing the results of his academic studies in national and international academic platforms.
6 Knowing the importance of ethical principles and ethics committees for individuals and for the society.
7 Evaluating the obstetrics and gynecology -related information in a criticizing manner
8 Having the skills of oral and written communication, collaboration, defending his opinions; for working at his own field, the other fields of veterinary medicine, scientific and social communities
9 Leadership ability to resolve the problems in novel and interdisciplinary environments when necessary
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45
Number of stars refer to level of contribution from 1 (the least) to 5 (the most)

Planned learning activities, teaching methods and ECTS work load
  Quantity Time (hour) Quantity*Time (hour)
Lectures (face to face teaching) 0 0 0
Study hours out of classroom (study before and after the class) 7 1 7
Homework 5 5 25
Presentation / seminar 14 2 28
Quiz 7 2 14
Preparation for midterm exams 0 0 0
Midterm exams 0 0 0
Project (term paper) 0 0 0
Laboratuar 0 0 0
Field study 0 0 0
Preparation for final exam 1 5 5
Final exam 1 2 2
Research 0 0 0
Total work load     81
ECTS     3.00

Assessment methods and criteria
Evaluation during semester Quantity Percentage
Midterm exam 1 28
Quiz 7 7
Homework 5 5
Semester total   40
Contribution ratio of evaluation during semester to success   40
Contribution ratio of final exam to success   60
General total   100

Recommended and required reading
Textbook Goetsch, D. L. and S. Davis. (2002). Quality Management: Introduction to Total Quality Management for Production, Processing, and Services. Place: Prentice Hall Publisher.
Additional references 1. Kramer, A. and B.A. Twigg. (1970). Quality Control for the Food Industry. Westport, Connecticut: AVI. 2. Hutchings, J.B. (1999). Food Color and Appearance. Gaithersburg, Maryland: Aspen. 3. Bourne, M.C. (2002). Food Texture and Viscosity: Concept and Measurement. San Diego, California: Academic.

Files related to the course unit