Homepage
Türkçe
Contact
Shortcuts
Getting Information
Academic Calendar
Dining Virtual Pos
e Learning System
Event Request Form
Faculty of Dentistry Appointment
Information Package
Lunch Menu
NOHU Login
NUBulut
Personnel e-mail
Phone Directory
Student e-mail
Survey
NİĞDE ÖMER HALİSDEMİR UNIVERSITY
Information Package Course Catalogue
Information on the Instutition
University Senate and Executive Board
Organization Chart
Akademic Calendar
General Information
General Admission Requirements
General Registration Prosedures
Rules and Regulations
Recognition of Prior Learning
Diploma Supplement
Arrangements for Academic Guidance
ECTS Credit Allocation
Name and Adress
Degree Programs
Short Cycle
First Cycle
Second Cycle
Third Cycle
Course Catalogue For Exchange Students
General Information for Student
Cost of Living
Accommodation Services
Dining Services
Medical Facilities
Insurance
Learning Facilities
Cultural and Social Facilities
Sports and Leisure Facilities
Student Associations
Intenational Programs
Language Policy and Courses
Internship
Financial Support for Students
Facilities for Special Needs Student
Student's Affair Office
Practical Information For Exchange Students
Life in Niğde
ENGINEERING FACULTY / FOOD ENGINEERING / GDM3016 - FOOD QUALITY CONTROL
GENERAL INFORMATION ABOUT THE COURSE
Course Code
Semester
Course Type
Course Level
Course Language
Course Title
Theoretical
Practical
ECTS
Turkish Name of the Course
Course Coordinator
E Mail
Assistant Staff of the Course
E Mail
Course Objective
The aim of this course is to provide information on the basic concepts of food quality control, national and international standards and legal regulations related to food quality, quality changes in foods, control criteria and shelf life, as well as types of defects in foods.
Brief Content of the Course
Quality concept and food quality criteria, food security organisation and their tasks, basic principles in quality control applications, colour, brightness, viscosity and consistence, shape and sizes, kinaesthetic and texture, defects and rheological properties, sensory properties of foods and sensory analysis methods, national and international standards related to food quality, quality changes in foods, control criteria and shelf life, defects in foods and their determination
Prerequisites
Course Objectives
Course Objectives
1
To teach the basic quality concepts and principles of total quality management
2
To provide information on national and international standards and legal regulations
3
To provide information about analyses conducted with the aim of food quality control
4
To provide information about quality changes in foods, control criteria and shelf life
Loading…
Course Category
Course Category
Percentage
Mathematics and Basic Sciences
Basic Vocational Courses
Expertise /Field Courses