Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | BÜLENT ZORLUGENÇ (bzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of this course is to give information about how to build quality menagement and food safety menagemant systems in food industry, develop the necessary documentation as required by system standards. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Can knows the requirements of ISO 9001:2008 Quality Standard and ISO 22000:2005 Standard on Food safety Management systems |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-2 | Can gains ability to develop the necessary documentation as required by standards |
PO-2 Has the skills of designing, applying and evaluating scientific research PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-3 | Can gains ability to prepare a food quality or menagement system in a food company |
PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-5 Has the skills of developing and applying new and original ideas in system and process designs PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| LO-4 | Can gains the understanding to adapt the teamwork and gain to respect professional ethics and to learn general understanding of life long learning. |
PO-13 Plays an active role in the solution of the problems of food industry |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Total quality menagement, ISO 9001:2008 Quality menagement system: requirements; ISO 22000 food safety manegament system. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Overview of management systems, ISO 9001:2008, ISO 22000:2005 | Lecture, discussion or Distance Learning |
| 2 | Prerequisite programs (PAS 220, Codex Alimentarious) | Lecture, discussion or Distance Learning |
| 3 | Process approach to quality management systems | Lecture, discussion or Distance Learning |
| 4 | System documents, control of documents, control of records | Lecture, discussion or Distance Learning |
| 5 | Management responsibility | Lecture, discussion or Distance Learning |
| 6 | Resource management | Lecture, discussion or Distance Learning |
| 7 | Planning of safe products | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Realization of safe food products, HACCP principles | Lecture, discussion or Distance Learning |
| 10 | Supplier management | Lecture, discussion or Distance Learning |
| 11 | Responsibility, authority and communication (internal, external) | Lecture, discussion or Distance Learning |
| 12 | Measurement, analysis and improvement | Lecture, discussion or Distance Learning |
| 13 | Control of non-conforming product, product recall | Lecture, discussion or Distance Learning |
| 14 | Quality manual and preparing of obligatory procedures | Lecture, discussion or Distance Learning |
| 15 | Internal audit, practical and samples | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Anonim, 2009. TS EN ISO 9001 Kalite Yönetim Sistemleri - Şartlar, Türk Standartları Enstitüsü | |
| 2 | Anonim, 2006. TS EN ISO 22000 Gıda Güvenliği Yönetim Sistemleri, Türk Standartları Enstitüsü | |
| 3 | Baş, T., 2002, OSO 9000 Kalite Yönetim Sistemi, Sistem Yayıncılık, İstanbul | |
| 4 | Mahmutoğlu, T, 2010, Gıda Endüstrisinde Güvenli Gıda Üretmek, ODTÜ Yayıncılık, Ankara | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 2 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 0 | 0 |
| Outside Class | |||
| a) Reading | 2 | 10 | 20 |
| b) Search in internet/Library | 3 | 15 | 45 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 2 | 7 | 14 |
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 5 | 6 | 30 |
| mid-term exam | 16 | 1 | 16 |
| Own study for final exam | 4 | 6 | 24 |
| final exam | 16 | 1 | 16 |
| 0 | |||
| 0 | |||
| Total work load; | 165 | ||