SDU Education Information System
   Home   |  Login Türkçe  | English   
 
   
 
 


 
Course Information
Course Unit Title : Food Quality Control
Course Unit Code : GDM309
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 3
Semester : 5.Semester
Number of ECTS Credits Allocated : 3,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit :
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Quality control, levels of quality control, codex alimentarius, statistical quality control
Languages of Instruction : Turkish-English
Course Goals :
Course Aims : To develop an understanding of some basic principles and importance of quality control
WorkPlacement   Not Available
Recommended or Required Reading
Textbook : Food Control
Additional Resources :
Material Sharing
Documents :
Assignments :
Exams :
Additional Material :
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 2 28  
Time Of Studying Out Of Class :
14 1 14  
Homeworks :
3 5 15  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 20 20  
Finals :
1 20 20  
Workload Hour (30) :
30  
Total Work Charge / Hour :
97  
Course's ECTS Credit :
3      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
0 0
Quiz :
0 0
Homework :
0 0
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
0
The ratio of the term to success :
0
The ratio of final to success :
0
TOTAL :
0
Weekly Detailed Course Content
Week Topics  
1 Basic consepts
  Study Materials: Altuğ T, Gıda Kalite Kontrol
2 Basic definitions of food quality and control
  Study Materials: Altuğ T, Gıda Kalite Kontrol
3 Appearance properties of foods
  Study Materials: Altuğ T, Gıda Kalite Kontrol
4 Colour in food
  Study Materials: Altuğ T, Gıda Kalite Kontrol
5 Kinestetic properties
  Study Materials: Altuğ T, Gıda Kalite Kontrol
6 Viscosity
 
7 Consistency
 
8 Failure
 
9 Flavor
 
10 Sensory Evaluation of Foods
 
11 Control of nutrition in food
 
12 Analysis
 
13 Contaminants
 
14 Additivies