TÜRKÇE
ENGLISH
Information
| Code | BT164 |
| 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 | ||