ENGINEERING FACULTY / FOOD ENGINEERING / GDM3016 - FOOD QUALITY CONTROL

Contents Of The Courses in a weekly Period

Week 
Subjects 
Sources 
1The basic concepts of quality control[1] p1-14
2Fundamental Definitions of Food Quality and Food Quality Control[2] p1-32, , [3] p19-75
3Food quality control applications: HACCP, GMP, GHP, ISO 9000, ISO 22000[1] p155-201, [2] p82-200, [3] p289-388
4Quality assurance organization and duties[1] p15-22
5Basic principles in quality control applications[3] p1-14
6Quality elements in foods and classification of the quality characteristics[1] p23-78
7Physical, chemical and biochemical analysis made in foods with the purpose of quality control-1[1] p111-136
8Physical, chemical and biochemical analysis made in foods with the purpose of quality control-2[2] p33-48, [3] p15-17, [3] p141-174
9Physical, chemical and biochemical analysis made in foods with the purpose of quality control-3[2] p33-48, [3] p15-17, [3] p141-174
10Sensory properties of foods and sensory analysis methods[1] p85-93
11National and international standards related to food quality[1] p137-150
12Quality changes in foods, control criteria and shelf life[2] p201-243, [3] p175-200
13Defects in foods and their determination[1] p79-84
14Defects in foods and their determination[1] p79-84