Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD CONTROL and LEGISLATION | YBES3119410 | Fall Semester | 2+0 | 2 | 2 |
| Course Program | Perşembe 15:30-16:15 Perşembe 16:30-17:15 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Assist.Prof. Sedef AYDIN |
| Assistant(s) | |
| Aim | Aim of the lesson is to evaluate the foods in terms of available control methods, legislation and legal arrangements. |
| Course Content | This course contains; Introduction to food control and legislation,Importance of food control,Food control and legislation of relating to law,Laws and regulations about food production, consumption and control.,Examining regulations,Turkısh Food Codex,Examining Turkısh Food Codex product report I,Examining Turkısh Food Codex product report II,Food product and selling in legislation,Legal arrangements in food production, processing and storage.,Food pollution and causes,Food packaging and principles of labelling,Food additives,Food additives. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Evaluates importance of food control and legislation. | 10, 16, 9 | A, C, E |
| 2. Interprets legal arrangements in legislations. | 10, 16, 9 | A, C, E |
| 3. Explains regulations about food production and consumption. | 10, 16, 9 | A, C, E |
| 4. Evaluates legal regulation and practises about foods. | 10, 16, 9 | A, C, E |
| 5. Evaluates the legislation in terms of food safety. | 10, 16, 9 | A, C, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to food control and legislation | Preparation of the related sources from the recommended sources |
| 2 | Importance of food control | Preparation of the related sources from the recommended sources |
| 3 | Food control and legislation of relating to law | Preparation of the related sources from the recommended sources |
| 4 | Laws and regulations about food production, consumption and control. | Preparation of the related sources from the recommended sources |
| 5 | Examining regulations | Preparation of the related sources from the recommended sources |
| 6 | Turkısh Food Codex | Preparation of the related sources from the recommended sources |
| 7 | Examining Turkısh Food Codex product report I | Preparation of the related sources from the recommended sources |
| 8 | Examining Turkısh Food Codex product report II | Preparation of the related sources from the recommended sources |
| 9 | Food product and selling in legislation | Preparation of the related sources from the recommended sources |
| 10 | Legal arrangements in food production, processing and storage. | Preparation of the related sources from the recommended sources |
| 11 | Food pollution and causes | Preparation of the related sources from the recommended sources |
| 12 | Food packaging and principles of labelling | Preparation of the related sources from the recommended sources |
| 13 | Food additives | Preparation of the related sources from the recommended sources |
| 14 | Food additives | Preparation of the related sources from the recommended sources |
| Resources |
| Lecturer notes |
| 1. Altuğ Onoğur, T., Elmacı, Y., Demirağ, K. Gıda Kalite Sağlama. Sidas yayıncılık, İzmir, 2011. 2. Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx) 3. Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi. 4. E.Kirchsteiger, T.Baumgartner. Global Food Legislation: An Overview. July 2014. ISBN: 978-3-527-33555-8. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir. | X | |||||
| 2 | PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır. | X | |||||
| 3 | PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar. | X | |||||
| 4 | PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir. | X | |||||
| 5 | PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır. | X | |||||
| 6 | PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür. | X | |||||
| 7 | PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur. | X | |||||
| 8 | PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır. | X | |||||
| 9 | PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır. | X | |||||
| 10 | PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar. | X | |||||
| 11 | PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir. | X | |||||
| 12 | PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| Guided Problem Solving | 7 | 1 | 7 | |||
| Resolution of Homework Problems and Submission as a Report | 1 | 1 | 1 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 10 | 10 | |||
| General Exam | 1 | 15 | 15 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 61 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(61/30) | 2 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD CONTROL and LEGISLATION | YBES3119410 | Fall Semester | 2+0 | 2 | 2 |
| Course Program | Perşembe 15:30-16:15 Perşembe 16:30-17:15 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Assist.Prof. Sedef AYDIN |
| Assistant(s) | |
| Aim | Aim of the lesson is to evaluate the foods in terms of available control methods, legislation and legal arrangements. |
| Course Content | This course contains; Introduction to food control and legislation,Importance of food control,Food control and legislation of relating to law,Laws and regulations about food production, consumption and control.,Examining regulations,Turkısh Food Codex,Examining Turkısh Food Codex product report I,Examining Turkısh Food Codex product report II,Food product and selling in legislation,Legal arrangements in food production, processing and storage.,Food pollution and causes,Food packaging and principles of labelling,Food additives,Food additives. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Evaluates importance of food control and legislation. | 10, 16, 9 | A, C, E |
| 2. Interprets legal arrangements in legislations. | 10, 16, 9 | A, C, E |
| 3. Explains regulations about food production and consumption. | 10, 16, 9 | A, C, E |
| 4. Evaluates legal regulation and practises about foods. | 10, 16, 9 | A, C, E |
| 5. Evaluates the legislation in terms of food safety. | 10, 16, 9 | A, C, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to food control and legislation | Preparation of the related sources from the recommended sources |
| 2 | Importance of food control | Preparation of the related sources from the recommended sources |
| 3 | Food control and legislation of relating to law | Preparation of the related sources from the recommended sources |
| 4 | Laws and regulations about food production, consumption and control. | Preparation of the related sources from the recommended sources |
| 5 | Examining regulations | Preparation of the related sources from the recommended sources |
| 6 | Turkısh Food Codex | Preparation of the related sources from the recommended sources |
| 7 | Examining Turkısh Food Codex product report I | Preparation of the related sources from the recommended sources |
| 8 | Examining Turkısh Food Codex product report II | Preparation of the related sources from the recommended sources |
| 9 | Food product and selling in legislation | Preparation of the related sources from the recommended sources |
| 10 | Legal arrangements in food production, processing and storage. | Preparation of the related sources from the recommended sources |
| 11 | Food pollution and causes | Preparation of the related sources from the recommended sources |
| 12 | Food packaging and principles of labelling | Preparation of the related sources from the recommended sources |
| 13 | Food additives | Preparation of the related sources from the recommended sources |
| 14 | Food additives | Preparation of the related sources from the recommended sources |
| Resources |
| Lecturer notes |
| 1. Altuğ Onoğur, T., Elmacı, Y., Demirağ, K. Gıda Kalite Sağlama. Sidas yayıncılık, İzmir, 2011. 2. Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx) 3. Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi. 4. E.Kirchsteiger, T.Baumgartner. Global Food Legislation: An Overview. July 2014. ISBN: 978-3-527-33555-8. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir. | X | |||||
| 2 | PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır. | X | |||||
| 3 | PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar. | X | |||||
| 4 | PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir. | X | |||||
| 5 | PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır. | X | |||||
| 6 | PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür. | X | |||||
| 7 | PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur. | X | |||||
| 8 | PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır. | X | |||||
| 9 | PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır. | X | |||||
| 10 | PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar. | X | |||||
| 11 | PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir. | X | |||||
| 12 | PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |