Türkçe
Ula Ali Koçman Vocational School Programme of Food Quality Control and Analysis

Qualification Awarded

Graduates of this department take the FOOD QUALITY CONTROL AND ANALYSIS TECHNICIAN title.

Specific Admission Requirements

Students can get enough points in the ÖSYM exams.

Qualification Requirements

Students must obtain a minimum GPA of 2.00 / 4.00 and graduate with 120 ECTS credits.

Recognition of Prior Learning

Students studying in the Food Quality Control and Analysis Program may be exempted from certain courses within the framework of certain regulations. If a course content from another institution is appropriate for the content of the course given in the Food Processing Department and approved by the school directorate, the student may be exempted from these courses.

History

The Department of Food Processing has started its education in 2015-2016 academic year. At the end of the academic year 2016-2017 the first graduates.

Profile of the Programme

Analyzes based on food control and quality control are very sensitive and need attention. In order to make these analyzes, it is necessary to base on the basic information about the properties of foods and to reinforce the issues. As a result, young people who are specialized in the field of food, who are aware of the importance of conscious and safe food will be created by providing employment. The companies that will work with intermediate staff specializing in food quality control and analysis will expand their share of exports by producing in international quality and standards and thus will play an important role in closing the current account deficit. One of the main objectives of the program; minimum technical and hygienic conditions of the establishments producing and selling foodstuffs and materials in contact with food and foodstuffs and determination of the compliance of foodstuffs and materials and materials in contact with food with the legislation, to be able to carry out all the operations done to control compliance.

Program Outcomes

1- Application of Hygiene and Sanitation Rules
2- Applying Laboratory Techniques
3- To Apply Microbiological Analysis in Foods
4- Applying Chemical Analysis in Foods
5- Applying Physical Analysis in Foods
6- Applying Sensory Analysis in Foods
7- Knowing Food Legislation and Evaluating Analysis Results
8- Implementing Quality Management Systems
9- Research and Evaluation / Monitoring
10- Having Information and Communication Information
11- Comply with Environmental and Human Health Protection Rules
12- To make applications related to mathematics
13- Knowing and Applying Professional Ethical Values

Exam Regulations & Assesment & Grading

Students are subjected to 1 midterm and final exam for each course. All exams are evaluated over 100 points. 40% midterm exam (written, project, homework, laboratory exam, quiz etc.) and 60% final exam. Students taking one of the letter grades AA, BA, BB, CB and CC are considered successful. DC and DD grade is a conditional successful grade. In order to be successful in a course with a DC and DD grade, the student must have a minimum grade point average of 2.0.

Graduation Requirements

In order for a student to graduate from the Food Quality Control and Analysis Program, they must take a total of 120 ECTS courses and complete their CGPA by at least 2.00. In addition, a total of 30 business days in total of 8 ECTS in summer internship courses must be successful.

Occupational Profiles of Graduates

Graduates of the Food Quality Control and Analysis Program successfully completed this program; In the laboratories of Food Engineering Faculties of the Universities, Food Hygiene and Technology of Veterinary Faculties, in the laboratories of the nutrition and dietetics department of the Faculties of Health Sciences, in the research and application laboratories of the Agricultural Biotechnology Department of the Faculties of Agriculture, in the biology and chemistry departments of the Faculty of Arts and Sciences, in the vocational schools, etc. In the units of food control general directorate of the Ministry of Food, Agriculture and Livestock, in the provincial and district organizations of agricultural holdings, TÜBİTAK, special laboratories related to food control, special food establishments, customs, meat and fish institutions and food related enterprises.

Access to Further Studies

Food Quality Control and Analysis Associate Degree program is completed by the Student Selection and Placement Center (ÖSYM). o Plant Protection o Food Engineering o Nutrition and Dietetics that Chemistry can switch to undergraduate programs in Agricultural Biotechnology.

Mode of Study

Associate Degree

Programme Director

Associate Prof.Dr. ÖZGÜR CEYLAN

ECTS Coordinator

Instructor AYŞE SENA ENGİN

Course Structure Diagram with Credits

1. Year - 1. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
GAP1001 Chemistry-I Required 2 0 3
GAP1003 Microbiology Required 2 1 4
GAP1005 Laboratory Techniques - I Required 2 1 4
GAP1007 Principles of Food Processing Required 2 0 4
GAP1009 Hygiene and Sanitation Required 2 0 2
GAP1011 Mathematics - I Required 2 0 2
GAP1013 OFFICE PROGRAMS Required 3 0 3
GAP1497 Vocational Trainining (15 Days) Required 0 0 4
TDB1801 Turkish Language I Required 2 0 2
YDB1801 English I Required 2 0 2
YDB1803 French I Required 2 0 2
YDB1805 German I Required 2 0 2
       
1. Year - 2. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
GAP1002 Chemistry-II Required 2 0 3
GAP1004 Food Microbiology-I Required 3 1 5
GAP1006 Laboratory Techniques - II Required 2 1 4
GAP1008 Analysis of Honey and Confectionary Required 2 2 3
GAP1012 Mathematics -II Required 2 0 2
GAP1498 Vocational Training (15 Days) Required 0 0 4
GAP1502 Principles of Food Preservation Elective 3 0 3
GAP1504 Water Analysis Elective 3 0 3
GAP1506 Oil Analysis Elective 3 0 3
GAP1508 First Aid Elective 2 0 2
GAP1510 Environmental Chemistry Elective 2 0 2
GAP1512 Quality Assurance and Standards Elective 2 0 2
GAP1514 Sensory Analysis Techniques Elective 2 0 2
GAP1516 Food Chemistry and Biochemistry Elective 3 0 3
TDB1802 Turkish Language II Required 2 0 2
YDB1802 English II Required 2 0 2
YDB1804 French II Required 2 0 2
YDB1806 German II Required 2 0 2
       
2. Year - 1. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
ATB2801 ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I Required 2 0 2
GAP2001 Food Microbiology-II Required 2 2 4
GAP2003 Dairy Products Analysis-I Required 2 1 3
GAP2005 Cereal Analysis-I Required 3 2 5
GAP2007 Meat and Products Analysis-I Required 2 2 3
GAP2009 Fruit and Vegetable Analysis-I Required 2 1 3
GAP2501 Food Legislation-I Elective 3 0 4
GAP2503 Vocational Foreign Language-I Elective 2 0 2
GAP2505 Business Management-I Elective 3 0 4
GAP2507 Environmental Protection Elective 2 0 2
GAP2509 Special Foods Technology Elective 2 0 2
       
2. Year - 2. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
ATB2802 ATATURK'S PRINCIPLES AND REVOLUTION HISTORY II Required 2 0 2
GAP2004 Dairy Products Analysis-II Required 2 2 4
GAP2006 Cereal Analysis-II Required 3 2 5
GAP2008 Meat and Products Analysis-II Required 2 2 4
GAP2010 Fruit and Vegetable Analysis-II Required 2 2 4
GAP2502 Food Legislation-II Elective 3 0 4
GAP2504 Vocational Foreign Language II Elective 2 0 3
GAP2506 Business Management-II Elective 3 0 4
GAP2508 Food Additives Elective 3 0 4
GAP2510 Functional Foods Technology Elective 3 0 4
GAP2512 Communication Elective 2 0 3
GAP2514 Professional Ethics Elective 2 0 3
GAP2516 Research Methods and Techniques Elective 2 0 3
       
 

Evaluation Questionnaires

Course & Program Outcomes Matrix

1. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13
Chemistry-I0000000000000
Microbiology0000000000000
Laboratory Techniques - I0000000000000
Principles of Food Processing0000000000000
Hygiene and Sanitation0000000000000
Mathematics - I0000000000000
OFFICE PROGRAMS 0000000000000
Vocational Trainining (15 Days)0000000000000
Turkish Language I0000000000000
English I0000000000000
French I0000000000000
German I0000000000000
              
1. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13
Chemistry-II0000000000000
Food Microbiology-I0000000000000
Laboratory Techniques - II0000000000000
Analysis of Honey and Confectionary 0000000000000
Mathematics -II0000000000000
Vocational Training (15 Days)0000000000000
Principles of Food Preservation0000000000000
Water Analysis0000000000000
Oil Analysis0000000000000
First Aid0000000000000
Environmental Chemistry0000000000000
Quality Assurance and Standards0000000000000
Sensory Analysis Techniques0000000000000
Food Chemistry and Biochemistry0000000000000
Turkish Language II0000000000000
English II0000000000000
French II0000000000000
German II0000000000000
              
2. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13
ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I1111111111111
Food Microbiology-II0000000000000
Dairy Products Analysis-I0000000000000
Cereal Analysis-I0000000000000
Meat and Products Analysis-I0000000000000
Fruit and Vegetable Analysis-I0000000000000
Food Legislation-I0000000000000
Vocational Foreign Language-I0000000000000
Business Management-I0000000000000
Environmental Protection0000000000000
Special Foods Technology0000000000000
              
2. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13
ATATURK'S PRINCIPLES AND REVOLUTION HISTORY II0000000000000
Dairy Products Analysis-II0000000000000
Cereal Analysis-II0000000000000
Meat and Products Analysis-II0000000000000
Fruit and Vegetable Analysis-II0000000000000
Food Legislation-II0000000000000
Vocational Foreign Language II0000000000000
Business Management-II0000000000000
Food Additives0000000000000
Functional Foods Technology0000000000000
Communication0000000000000
Professional Ethics0000000000000
Research Methods and Techniques0000000000000
              
 

Muğla Sıtkı Koçman Üniversitesi, 48000 Kötekli/Muğla | Tel: + 90 (252) 211-1000 | Fax: + 90 (252) 223-9280
Copyright © 2013 Bilgi İşlem Daire Başkanlığı
Yukarı Çık