canlı destek

Food Quality Control Section

General Introduction

Quality is defined as the suitability of a unit for the use of the consumer. Food quality is defined as combination of characteristics that differentiate individual units of a product, and have significance in determining the degree of acceptability of that unit by the consumer.  Food quality control is a system that is applied in order to provide a qualitative food production and consumption of societies. Effective control during food production and ensuring food safety are important in terms of healthy food consumption of societies. Nutritious and safety food consumption is the basic right of every people in the world. Food safety is directly related to human health and has both national and international standards and legal regulations that should be under constant supervision, covering various areas of expertise ranging from farm to fork. As food industry continues to develop with new technologies and products, food security is gaining more importance due to long shelf life and portable food production, globalization and consumer awareness.

In this context, our discipline aims to educate Food Engineers who aims to create and develop food quality and aim to produce safe food. Our discipline contributes to education with 4 undergraduate courses and 5 postgraduate courses and research and training activities are carried out by 3 Academic Members and 1 Dr. Research Assistant.



Prof. Dr. Gülden Ova Bilim Dalı Başkanı

Prof.Dr. Yeşim Elmacı

Dr. Öğr. Üyesi Kemal Demirağ

Research Asistants

Ar. Gör. Dr. Ceyda Dadalı

Useful Links 

World Health Organisation (WHO):

Food and Agriculture Organization of the United Nations (FAO):

United States Department of Agriculture (USDA):

Food Quality and Safety:

Food and Drug Administration (FDA):

T.C. Tarım ve Orman Bakanlığı:

Codex Alimentarius:

Codex Committee on Food Additives and Contaminants (CCFAC):

Joint FAO/WHO Expert Committee on Food Additives (JECFA):

Ege Üniversitesi