Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
3BES221Food Control And Legislation2+0+023

Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Nutrition and Dietetics
Mode of Delivery Face to Face
Type of Course Unit Compulsory
Objectives of the Course To explain and evaluate the purpose of nutrient control in Turkey and in the World, the basic concepts in food legislation, the legal regulations on foods in Turkey and Europe, the factors causing food pollution and legal regulations.
Course Content Basic concepts of food quality control and legislation, legal regulations about food in Turkey and in the world, factors that impair food safety; effects on health and related legal regulations.
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Associate Prof.Dr. Fatih Özbey
Assistants Research Assist. Merve Özvar merve.ozvar@gedik.edu.tr
Work Placement(s) No

Recommended or Required Reading
Resources Basoglu, F. (2016). Food Quality Control Requirement and Food Hygiene Management Systems
Artık, N., Sanlier, N., Sezgin, C. '' Food Safety and Food Legislation '' Detay publishing, 2019.
Codex Alimentarius Commission
https://www.tarimorman.gov.tr/gkgm/belgeler/db_gida_ısletmeleri/kodeks_alimentarius_komisyonu.pdf
Preedy VR., Watson RR. (2005). Reviews In Food and Nutrition Toxicity (Edited by) Volume 3, CRC press.
Artık, N., Şanlıer, Y., Sezgin, AC. (2017). Gıda Güvenliği ve Gıda Mevzuatı
Vize/Final

Course Category
Health %30
Field %70

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 2 28
Hours for off-the-c.r.stud 14 3 42
Mid-terms 1 4 4
Final examination 1 4 4
Total Work Load   Number of ECTS Credits 3 78

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Understands the importance of quality control and legislation in foods.
2 Learns the organizations responsible for food control in the world and in Turkey and their practices.
3 Learns the development of laws related to food control from past to present in Turkey.
4 Learns the regulations and food communiqués about food control in our country.
5 Learns the properties of food additives, their use in foods and legal regulations.
6 Learns chemical pollutants that cause food pollution and related legal regulations.
7 Learns the irradiation of foods and the legal regulation on this subject.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introduction to Food Control and Legislation
2 Food Control in the World and in Turkey (Responsible Organizations and Practices)
3 Laws Regarding Food Control (Laws 560-5179-5996)
4 Food Control Regulations
5 Food Communiqués (1)
6 Food Communiqués (2)
7 Food Communiqués (1)
8 Midterm Exam Week
9 Properties of Food Additives and Their Use in Foods Legal Regulations on Food Additives-I
10 Properties of Food Additives and Their Use in Foods Legal Regulations on Food Additives-II
11 Food Pollution and Related Legal Regulations-I (Pesticides, Plant Growth Regulators, Anabolizers)
12 Food Pollution and Related Legal Regulations-II (Metallic Contaminations, Detergents, Plastics, Toxic Items Caused by Cooking)
13 Irradiation of Food
14 Irradiation of Food
15 An Overview
16 Final Exam Week


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10
All 4 4 5 3 4 5 4 5 5
C1 4 4 5 3 4 5 4 5 5
C2 4 4 5 3 4 5 4 5 5
C3 4 4 5 3 4 5 4 5 5
C4 4 4 5 3 4 5 4 5 5
C5 4 4 5 3 4 5 4 5 5
C6 4 4 5 3 4 5 4 5 5
C7 4 4 5 3 4 5 4 5 5

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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=118731&curProgID=5610&lang=en