Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BEY445E | FOOD-RELATED LEGISLATION | 7 | 2 | 2 | 2 |
GENERAL INFORMATION |
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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 |
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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) |
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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 |
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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 |
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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 |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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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.
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3 |
KNOWLEDGE |
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Factual |
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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.
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4 |
SKILLS |
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Cognitive |
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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,
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3 |
SKILLS |
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Practical |
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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
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2 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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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.
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4 |
OCCUPATIONAL |
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Learning to Learn |
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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.
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3 |
OCCUPATIONAL |
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Communication & Social |
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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.
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4 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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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
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0 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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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 |
Total Workload of the Course Unit | 56 | ||
Workload (h) / 25.5 | 2,2 | ||
ECTS Credits allocated for the Course Unit | 2,0 |