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	Lecturer AYÇA YILMAZ GEÇKİN
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 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	-

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. Codex Alimentarius: International food standards.
Food and agricultural 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

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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

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