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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 Öğr.Gör. AYÇA YILMAZ GEÇKİN
Ders Ön Koşulu Yok

AMAÇ VE İÇERİK

Amaç: It's aimed to gain knowledge and attitudes related to food control, food legislation, and food safety.
İçerik: Food control worldwide and in Türkiye, laws, regulations, and directives related to food control, legal regulations on food safety, food additives, factors and contaminants compromising food safety, and hygiene and sanitation in legislation.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)

Identifies the fundamental principles of food control and food legislation.
Explains the purpose of food safety.
Demonstrates the importance of quality control and legislation in foods with examples.
Follows the Turkish Food Codex and uses relevant criteria in daily practices.
Identifies food safety and explains the necessary precautions.
Discovers laws, regulations, and directives related to food control and safety in Türkiye.
Studies the health effects of food additives and chemical contaminants.
Demonstrates the risks during food production, processing, and storage stages and adheres to relevant legislation in these processes.

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 Veterinary Services, Plant Health, Food and Feed Law (5996) Lecture, Discussion,
3 Web based search, Individual research Food Hygiene Regulation Lecture, Discussion,
4 Web based search, Individual research Turkish Food Codex Microbiological Criteria Regulation Lecture, Discussion,
5 Web based search, Individual research Turkish Food Codex Egg Communique Lecture, Discussion,
6 Web based search, Individual research Food Irradiation Regulation Lecture, Discussion,
7 Web based search, Individual research Turkish Food Codex Food Labeling and Consumer Information Regulation Lecture, Discussion,
8 - MID-TERM EXAM -
9 Web based search, Individual research Turkish Food Codex Meat, Prepared Meat Mixtures, and Meat Products Communique Lecture, Discussion,
10 Web based search, Individual research Turkish Food Codex Drinking Milk Communique Lecture, Discussion,
11 Web based search, Individual research Turkish Food Codex Fermented Milk Products Communique Lecture, Discussion,
12 Web based search, Individual research Turkish Food Codex Contaminants Regulation Lecture, Discussion,
13 Web based search, Individual research Turkish Food Codex Communique on Food Supplements Lecture, Discussion,
14 Web based search, Individual research Turkish Food Codex Food Additives Regulation Lecture, Discussion,
15 Web based search, Individual research Legal Regulations on the Production, Processing, and Storage of Foods Lecture, Discussion,
16 - FINAL EXAM -
17 - FINAL EXAM -

KAYNAKLAR

Gıda, Tarım ve Hayvancılık Bakanlığı. (2011). Türk Gıda Kodeksi Yönetmeliği. Resmî Gazete, 28157 (3. mükerrer).
World Health Organization, & Food and Agriculture Organization. Codex Alimentarius: International food standards.
Food and agricultural organization (FAO), World Health Organization (WHO). 2018. Understanding Codex. 5th ed, Rome.

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

DERSİN PROGRAM ÖĞRENME ÇIKTILARINA KATKISI

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
Genel Toplam 56
Toplam İş Yükü / 25.5 2,2
Dersin AKTS(ECTS) Kredisi 2,0