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FOOD-RELATED LEGISLATION PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY445 FOOD-RELATED LEGISLATION 7 2 2 2

GENERAL INFORMATION

Language of Instruction : Turkish
Level of the Course Unit : BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course : Compulsory
Mode of Delivery of the Course Unit -
Coordinator of the Course Unit Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit Assist.Prof. BAŞAK FUNDA EKEN
Course Prerequisite No

OBJECTIVES AND CONTENTS

Objectives of the Course Unit: It's aimed to gain knowledge and attitudes related to food control, food legislation, and food safety.
Contents of the Course Unit: 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.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

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.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
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 Food Supplements Communique 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 -

SOURCE MATERIALS & RECOMMENDED READING

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

ASSESSMENT

Assessment & Grading of In-Term Activities Number of Activities Degree of Contribution (%) Description
Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of Nutrition and Dietetic practice.
3
2
Define current knowledge and practices in Nutrition and Dietetics.
4

KNOWLEDGE

Factual

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.
3

SKILLS

Cognitive

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Asses general health problems related to nutrition.
0
2
Explain the Nutrition and Dietetic practices by using knowledge in this field.
4

SKILLS

Practical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.
5

OCCUPATIONAL

Autonomy & Responsibility

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Apply knowledge and skills in the field of Nutrition and Dietetics.
3
2
Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.
5

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Evaluate the information about Nutrition and Dietetics with a critical perspective.
2

OCCUPATIONAL

Communication & Social

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.
2
2
Communicate effective verbal and written interaction between individuals.
2

OCCUPATIONAL

Occupational and/or Vocational

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.
5
2
Respond to clients' health, social and environmental problems.
0
3
Evaluate the nutritional status of the patients.
0
4
Interpret the clinical findings of the patients in terms of nutrition.
0
5
Plan client-specific nutritional treatments.
0

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT

Workload for Learning & Teaching Activities

Type of the Learning Activites Learning Activities (# of week) Duration (hours, h) Workload (h)
Lecture & In-Class Activities 14 2 28
Preliminary & Further Study 14 1 14
Land Surveying 0 0 0
Group Work 0 0 0
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 7 7
Mid-Term Exam 1 1 1
Preparation for the Mid-Term Exam 1 5 5
Short Exam 0 0 0
Preparation for the Short Exam 0 0 0
TOTAL 32 0 56
Total Workload of the Course Unit 56
Workload (h) / 25.5 2,2
ECTS Credits allocated for the Course Unit 2,0