FOOD-RELATED LEGISLATION DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
BEY445E	FOOD-RELATED LEGISLATION	7	2	2	2

DERS BİLGİLERİ
Dersin Öğretim Dili :	İngilizce
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. HATİCE MERVE BAYRAM
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi	Dr.Öğr.Üyesi BAŞAK GÖKÇE ÇÖL
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	It is aimed to gain knowledge and attitudes about food control and legislation.
İçerik:	Food quality and characteristics, legal regulations and sanctions, factors that affect food safety and effects on health, food additives and chemical contamination, ISO22000 and practice of the principles of the HACCP system, legal regulations related issues with food in Turkey.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Describe the ingredients of major commercial food products.
List the processing tools and equipments.
Name the main methods of food processing.
Discuss basic principles of common food preservation methods.
Interpret the effects of food processing methods on health.
Illustrate food storage methods.
Examine the changes that occur during the preservation and processing of foods.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Web based search, Individual research	Introduction to Food Control and Food Legislation	Lecture, Discussion,
2	Web based search, Individual research	Historical Development of Food Legislation	Lecture, Discussion,
3	Web based search, Individual research	Veterinary Services, Plant Health, Food and Feed Law (5996)	Lecture, Discussion,
4	Web based search, Individual research	Regulation on Food Hygiene	Lecture, Discussion,
5	Web based search, Individual research	Turkish Food Codex Regulation on Microbiological Criteria	Lecture, Discussion,
6	Web based search, Individual research	Turkish Food Codex Regulation on Eggs	Lecture, Discussion,
7	Web based search, Individual research	Regulation on Food Irradiation	Lecture, Discussion,
8	-	MID-TERM EXAM	-
9	Web based search, Individual research	Turkish Food Codex Regulation on Labeling and Provision of Food Information to Consumers	Lecture, Discussion,
10	Web based search, Individual research	Turkish Food Codex Communique on Meat, Prepared Meat Mixes and Meat Products	Lecture, Discussion,
11	Web based search, Individual research	Turkish Food Codex Communique on Drinking Milks	Lecture, Discussion,
12	Web based search, Individual research	Turkish Food Codex Regulation on Fermented Milk	Lecture, Discussion,
13	Web based search, Individual research	Turkish Food Codex Regulation on Contaminants in Foodstuffs	Lecture, Discussion,
14	Web based search, Individual research	Turkish Food Codex Communique on Food Supplements	Lecture, Discussion,
15	Web based search, Individual research	Turkish Food Codex Regulation on Food Additives	Lecture, Discussion,
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
http://www.fao.org/fao-who-codexalimentarius/en/
Pomeranz, J. L. (2015). Food Law for Public Health.Oxford University Press. Retrieved from https://search.proquest.com
https://kms.kaysis.gov.tr/Home/Kurum/24308110
Kirchsteiger-Meier, E., & Baumgartner, T. (Eds.). (2014). Global Food Legislation: An Overview (1st ed.). John Wiley & Sons, Incorporated. ISBN: 9783527335558.

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.				3

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.					4

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,				3

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems			2

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.					4

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.				3

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.					4

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics	0

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	0	0	0
Land Surveying	0	0	0
Group Work	9	1	9
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	1	2	2
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	1	1
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	27	0	56