Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | BD212 | Food Control and Legislation | Compulsory | 2 | 4 | 3 |
|
Level of Course Unit |
First Cycle |
Objectives of the Course |
Within the scope of this course, nutritional control methods, current legislation and legal regulations are aimed to be evaluated. |
Name of Lecturer(s) |
Prof. Dr. Engin ŞAHİN |
Learning Outcomes |
1 | He will be able to assess the importance of food control and legislation. | 2 | He will be able to discuss legal regulations and practices related to foods. | 3 | It evaluates legislation in terms of food safety. | 4 | It determines the limits of microbial agents in the legislation. | 5 | Determines the legal limit of chemical agents. |
|
Mode of Delivery |
Normal Education |
Prerequisites and co-requisities |
None |
Recommended Optional Programme Components |
None |
Course Contents |
Basic concepts of food quality control and legislation, Legal regulations related with food, in Turkey and World, Factors corrupting the food safety, their effects on health and related legislations. |
Weekly Detailed Course Contents |
|
1 | Introduction to Food Control and Food Legislation | | | 2 |
The Importance of Food Control Today | | | 3 |
Legally Nutrition Control and Legislation | | | 4 |
Laws and regulations on the production, consumption and inspection of foodstuffs | | | 5 |
Examination of Regulations | | | 6 |
Turkish Food Codex | | | 7 |
Turkish Food Codex Product Communication Examination I | | | 8 | MIDTERM EXAM | | | 9 | Turkish Food Codex Product Communication Examination I | | | 10 |
Turkish Food Codex Product Communication Examination II | | | 11 |
Food production and sales places in legislation | | | 12 |
Legal arrangements for food production, processing and storage stages | | | 13 |
Causes of Food Pollution and Food Pollution | | | 14 |
Food Packaging and Labeling Principles | | | 15 |
Food Additives | | |
|
Recommended or Required Reading |
• Altuğ Onoğur, T., Elmacı, Y., Demirağ, K. Gıda Kalite Sağlama. Sidas yayıncılık, İzmir, 2011.
• Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx) |
Planned Learning Activities and Teaching Methods |
|
Assessment Methods and Criteria | |
Midterm Examination | 1 | 75 | Homework | 1 | 25 | SUM | 100 | |
Final Examination | 1 | 100 | SUM | 100 | Term (or Year) Learning Activities | 40 | End Of Term (or Year) Learning Activities | 60 | SUM | 100 |
| Language of Instruction | Turkish | Work Placement(s) | None |
|
Workload Calculation |
|
Midterm Examination | 1 | 1 | 1 |
Final Examination | 1 | 2 | 2 |
Attending Lectures | 14 | 2 | 28 |
Question-Answer | 10 | 1 | 10 |
Self Study | 10 | 1 | 10 |
Individual Study for Mid term Examination | 3 | 6 | 18 |
Individual Study for Final Examination | 4 | 6 | 24 |
Homework | 1 | 4 | 4 |
|
Contribution of Learning Outcomes to Programme Outcomes |
LO1 | 1 | 3 | 1 | 4 | 3 | 3 | 1 | 3 | 2 | 1 | 5 | 4 | 3 | 5 | 4 | LO2 | 1 | 2 | 3 | 4 | 2 | 3 | 1 | 3 | 2 | 1 | 5 | 3 | 3 | 5 | 2 | LO3 | 1 | 2 | 1 | 4 | 2 | 3 | 1 | 3 | 2 | 1 | 5 | 4 | 3 | 5 | 4 | LO4 | 2 | 1 | 2 | 3 | 1 | 2 | 1 | 2 | 1 | 1 | 3 | 2 | 1 | 5 | 4 | LO5 | 2 | 1 | 2 | 3 | 1 | 2 | 1 | 2 | 1 | 1 | 3 | 2 | 2 | 4 | 4 |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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