FDE 418 FOOD QUALITY CONTROL
Quality concept and quality criteria in foods, basic concepts of quality assurance and related definitions (ISO, GMP, HACCP, GAP), quality assurance organization and its function, quality control cards and their interpretation, color, textural and rheological properties of foods, sensorial properties of foods and evaluation techniques, national and international standards and legislation concerning food quality, quality changes in foods, defect types and their determination in foods.
Eğitimci: KEZBAN CANDOĞAN