BT179 Total Quality Management in Dairy Industry

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code BT179
Name Total Quality Management in Dairy Industry
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Doç. Dr. DİLEK SAY


Course Goal / Objective

To give information about the application of total quality management in the dairy industry and to acquire the ability to use it in the sector

Course Content

Definition of quality, quality history, components and processes of quality management, total quality management, quality control, quality assurance concepts, elements of total quality management (customer focus, continuous improvement, full participation, teamwork, employee training, prevention-oriented approach), total quality management tools and techniques (quality circles, PDCA cycle, benchmarking, relationship diagrams, brainstorming), risk management in dairy industry, physical, chemical, microbiological risk assessment, prerequisite programs in dairy industry: Good agricultural practices (GAP), Good hygiene practices (GHP), Good manufacturing practices (GMP), food safety in the dairy industry, ISO 9000, HACCP, ISO 22000 applications in the dairy industry, HACCP / ISO 22000 system design in the production of dairy products

Course Precondition

None

Resources

-Koluk, N., Dilsiz, İ., Kartal, C.S. 2016. Quality Assurance and Standards. Detay Publishing, Ankara, 232 pp. - TS EN ISO 22000 Basic Training, TSE, Ankara, 2006.

Notes

- Mortimore, S., Caro, W. 2014. HACCP. Wiley Blackwell, New Jersey, USA (ISBN: 978-8126549863) - Rolf, E.R., Erdener, K. 1996. Implementation of Total Quality Management: A Comprehensive Training Program, Taylor@Francis, New York, USA (ISBN: 1-56024-996-X) - Tuna, M., Güler, I. 2012. Quality Management Systems. Detay Publishing, Ankara, 340 pp. - Vasconcellos, J.A. 2004. Quality Assurance for the Food Industry: A Practical Approach. CRC Press, Florida, USA - Wilbur, A.G. 2002. Total Quality Management for Food Industries. CTI Publications, Ohio, USA (ISBN:0-930027-19-1) - Yiannas, F. 2009. Food Safety Culture. Springer, Rkansas, USA (ISBN:978-0-387-72866-7)


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Explains the Concept of Quality
LO02 Explains Total Quality Management
LO03 List the principles of Total Quality Management Systems
LO04 Explains the tools and techniques of Total Quality Management
LO05 Explains the quality management system
LO06 Explains food safety management systems
LO07 Explain food quality and safety requirements in dairy industry
LO08 Makes risk analysis in dairy industry
LO09 Apply HACCP/ISO 22000 and ISO 9000 management systems in industrial dimensions in dairy industry


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Based on the undergraduate level qualifications, develops and deepens the knowledge in the same or different field at the level of expertise and analyzes and interprets them using statistical methods.
PLO02 Beceriler - Bilişsel, Uygulamalı To identifiy the interdisciplinary interaction of the field and to solve use of the methods. 4
PLO03 Beceriler - Bilişsel, Uygulamalı Interpret the knowledge gained in the field by integrating the information from different disciplines and creates new information
PLO04 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Develops new strategic approaches for solving complex problems that are encountered in applications related to the field. 5
PLO05 Yetkinlikler - Öğrenme Yetkinliği To teach the social, scientific, cultural and ethical values during the collection, interpretation, implementation and announcement of the data related to the field. 3
PLO06 Yetkinlikler - İletişim ve Sosyal Yetkinlik To solve the problems encountered in the field and cominicate by using research methods. 4
PLO07 Yetkinlikler - Alana Özgü Yetkinlik To gain the ability to develop and deepen the knowledge in the field of biotechnology
PLO08 Yetkinlikler - Alana Özgü Yetkinlik Establishes functional interaction by using strategic decision-making processes in solving the problems encountered in the field. 3
PLO09 Yetkinlikler - Öğrenme Yetkinliği Knows the ethical rules to be considered while obtaining biotechnological products.
PLO10 Yetkinlikler - İletişim ve Sosyal Yetkinlik He / she defends his / her original opinions in discussing the subjects in his / her field and establishes an effective communication showing his / her competence in the field.


Week Plan

Week Topic Preparation Methods
1 Definition of quality, historical development, quality in research and development Reading the lecture notes and related chapters from the given sources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
2 Components and processes of quality management Reading the lecture notes and related chapters from the given sources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
3 Total quality management, quality control, quality assurance concepts Reading the lecture notes and related chapters from the given sources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
4 Elements of Total Quality Management (customer orientation, continuous improvement, full participation, teamwork, employee training, prevention-oriented approach) Reading the lecture notes and related chapters from the given sources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
5 Tools and techniques of total quality management (quality circles, PDCA cycle, benchmarking, control charts, relationship diagrams, brainstorming, nominal group technique, flow diagrams) Reading the lecture notes and related chapters from the given sources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
6 Risk management, risk analysis, risk assessment in dairy industry Reading the lecture notes and related chapters from the given sources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
7 Prerequisite programs in dairy industry: Good agricultural practices (GAP), Good hygiene practices (GHP), Good manufacturing practices (GMP) Reading the lecture notes and related chapters from the given sources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
8 Mid-Term Exam Exam preparation Ölçme Yöntemleri:
Yazılı Sınav
9 Food safety in the dairy industry Reading the lecture notes and related chapters from the given sources Öğretim Yöntemleri:
Anlatım
10 Application in the dairy industry: ISO 9000 Literature review and examination of the relevant standard Öğretim Yöntemleri:
Anlatım, Tartışma, Beyin Fırtınası
11 Application in dairy industry: HACCP Literature review and examination of the relevant standard Öğretim Yöntemleri:
Anlatım, Örnek Olay, Soru-Cevap
12 Application in the dairy industry: ISO 22000 Literature review and examination of the relevant standard Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
13 Case study: Design of HACCP/ ISO 22000 system for dairy production Related articles, literature review and examination of the relevant standard Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma, Tartışma
14 Case study-II I: Design of HACCP/ ISO 22000 system for dairy production (continue) Related articles, literature review and examination of the relevant standard Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma, Tartışma
15 Case study III: Design of HACCP/ ISO 22000 system for dairy production (continue) Related articles, literature review and examination of the relevant standard Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma, Tartışma
16 Term Exams Exam preparation Ölçme Yöntemleri:
Sözlü Sınav
17 Term Exams Exam preparation Ölçme Yöntemleri:
Sözlü Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 4 56
Out of Class Study (Preliminary Work, Practice) 14 4 56
Assesment Related Works
Homeworks, Projects, Others 1 2 2
Mid-term Exams (Written, Oral, etc.) 1 12 12
Final Exam 1 28 28
Total Workload (Hour) 154
Total Workload / 25 (h) 6,16
ECTS 6 ECTS

Update Time: 23.05.2024 04:06