FOOD-RELATED LEGISLATION PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY445E	FOOD-RELATED LEGISLATION	7	2	2	2

GENERAL INFORMATION
Language of Instruction :	English
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 GÖKÇE ÇÖL
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to gain knowledge and attitudes about food control and legislation.
Contents of the Course Unit:	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.

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

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	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	-

SOURCE MATERIALS & RECOMMENDED READING
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.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

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.					4
2	Define current knowledge and practices in the field of 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	Assess general health problems related to nutrition.				3
2	Explain the Nutrition and Dietetics practices by using knowledge in this field.				3

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.					4

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.					4
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 knowledge about Nutrition and Dietetics with a critical perspective.					4

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.					4
2	Communicate effective verbal and written interaction between individuals.					4

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.					4
2	Respond to patients' health, social and environmental problems.				3
3	Evaluate the nutritional status of the patients.		1
4	Interpret the clinical findings of the patients in terms of nutrition.		1
5	Plan patients-specific nutritional treatments.		1

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	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