ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Food Technology | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
Course Introduction and Application Information
| Course Code: | GTE206 | ||||
| Course Name: | Food Legislation and Quality Management | ||||
| Semester: | Spring | ||||
| Course Credits: |
|
||||
| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
|
||||
| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. CANSU AĞAN | ||||
| Course Lecturer(s): | Öğr. Gör. Cansu AĞAN | ||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | To inform students about quality system documents, Turkish Food Legislation and professional ethics. |
| Course Content: | Definition and Historical Development of Quality, Quality System Documents (TS ISO EN 9001-2000, TS ISO 22000, TS ISO EN 14001, TS 18001), Certification, Quality-Efficiency Relationship, Law 5179 on the Production Consumption and Inspection of Foods and Related Regulations, Examining The Results of the Turkish Food Codex and Its Annexes (Product Notifications), Expertise and Other Professional Laws, Ethical Theories, Examination of Professional Ethics, Professional Corruption and Unethical Behavior in Professional Life. |
Learning Outcomes
|
The students who have succeeded in this course;
1) Learn the principles of total quality management. 2) Learn the establishment phases of a quality assurance system. 3) Learn the definition and bases of legislation. 4) Have knowledge of applicable food laws and regulations. 5) To have knowledge about ethics. |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | The concept of ethics and morality, examination of ethic systems | |
| 1) | Introduction to Food Control and Legislation | |
| 2) | Quality Concept and Quality Elements of Foods | |
| 3) | Turkish Food Legislation and Food Inspection | |
| 4) | Turkish Food Codex (Regulations Communiqués) | |
| 5) | Turkish Food Codex (Regulations Communiqués) | |
| 6) | Food Standards and Control Criteria (CAC, TGK, TSE) | |
| 7) | Food Standards and Control Criteria (CAC, TGK, TSE) | |
| 8) | MIDTERM EXAM | |
| 9) | Food Control Organizations | |
| 10) | Quality systems (ISO 22000, HACCP, GAP, GMP, GHP) HACCP implementation with examples | |
| 11) | The concept of ethics and morality, examination of ethic systems | |
| 12) | Examining the factors that play a role in the formation of morality | |
| 13) | Examination of occupational ethics | |
| 14) | Examination of professional corruption and consequences of unethical behaviors in professional life |
Sources
| Course Notes / Textbooks: | Artık, N., Şanlıer, N. ve C. Sezgin, A., (2017). Gıda Güvenliği ve Gıda Mevzuatı, Detay Yayıncılık. |
| References: | Öztetik, E. (2017). Gıda Mevzuatı ve Kalite Yönetimi, Anadolu Üniversitesi Basımevi. |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
|||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | ||||||||||||||
| 1) Have information about food components and additives and use this information in production. | 3 | 3 | 3 | 3 | 3 | |||||||||
| 2) Has knowledge about food legislation and professional ethics. | 3 | 3 | 3 | 3 | 3 | |||||||||
| 3) Evaluates the knowledge learned in food laboratories at production and quality control points. | 3 | 3 | 3 | 3 | 3 | |||||||||
| 4) Can determine the risk factors in food production stages. | 3 | 3 | 3 | 3 | 3 | |||||||||
| 5) Can provide hygiene, sanitation conditions in food sector. | 2 | 2 | 2 | 2 | 2 | |||||||||
| 6) Have knowledge about occupational safety in food industry. | 2 | 2 | 2 | 2 | 2 | |||||||||
| 7) Uses the necessary equipment for food safety and quality control in food laboratories. | 3 | 3 | 3 | 3 | 3 | |||||||||
| 8) Uses the necessary equipment for food safety and quality control in food laboratories. | 2 | 2 | 2 | 2 | 2 | |||||||||
| 9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | 2 | 2 | 2 | 2 | 2 | |||||||||
| 10) Use current techniques in the field of food technology. | 3 | 3 | 3 | 3 | 3 | |||||||||
| 11) Identifies problems, generates and presents solutions. | 3 | 3 | 3 | 3 | 3 | |||||||||
| 12) Has an awareness of the legal consequences of technological applications and professional ethics. | 2 | 2 | 2 | 2 | 2 | |||||||||
| 13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | 3 | 3 | 3 | 3 | 3 | |||||||||
| 14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | 2 | 2 | 2 | 2 | 2 | |||||||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Have information about food components and additives and use this information in production. | 3 |
| 2) | Has knowledge about food legislation and professional ethics. | 3 |
| 3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | 2 |
| 4) | Can determine the risk factors in food production stages. | 2 |
| 5) | Can provide hygiene, sanitation conditions in food sector. | 2 |
| 6) | Have knowledge about occupational safety in food industry. | 3 |
| 7) | Uses the necessary equipment for food safety and quality control in food laboratories. | 3 |
| 8) | Uses the necessary equipment for food safety and quality control in food laboratories. | 2 |
| 9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | 3 |
| 10) | Use current techniques in the field of food technology. | 3 |
| 11) | Identifies problems, generates and presents solutions. | 3 |
| 12) | Has an awareness of the legal consequences of technological applications and professional ethics. | 2 |
| 13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | 3 |
| 14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | 2 |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 1 | % 5 |
| Quizzes | 1 | % 10 |
| Homework Assignments | 1 | % 10 |
| Midterms | 1 | % 30 |
| Final | 1 | % 45 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 55 | |
| PERCENTAGE OF FINAL WORK | % 45 | |
| total | % 100 | |
Workload and ECTS Credit Calculation
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 14 | 3 | 42 | ||||
| Study Hours Out of Class | 8 | 0 | 0 | ||||
| Homework Assignments | 1 | 9 | 9 | ||||
| Midterms | 1 | 10 | 10 | ||||
| Final | 1 | 14 | 14 | ||||
| Total Workload | 75 | ||||||