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	Lecturer BESTE EKER
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 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	Food Hygiene Regulation	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 and 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 Communiqué 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

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.						5

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.						5

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,						5

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						5

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.						5

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.						5

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.						5

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						5

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