Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD CONTROL and LEGISLATION | - | Fall Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Lect. Fatma Elif SEZER |
| Name of Lecturer(s) | |
| 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. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Evaluates importance of food control and legislation. | 10, 16, 9 | A, E |
| 2. Interprets legal arrangements in legislations. | 10, 16, 9 | A, E |
| 3. Explains regulations about food production and consumption. | 10, 16, 9 | A, E |
| 4. Evaluates legal regulation and practises about foods. | 10, 16, 9 | A, E |
| 5. Evaluates the legislation in terms of food safety. | 10, 16, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written 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 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | 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 | 14 | 1 | 14 | |||
| Resolution of Homework Problems and Submission as a Report | 1 | 1 | 1 | |||
| Term Project | 1 | 1 | 1 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 1 | 0 | 0 | |||
| Midterm Exam | 1 | 7 | 7 | |||
| General Exam | 1 | 11 | 11 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 62 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(62/30) | 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 | - | Fall Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Lect. Fatma Elif SEZER |
| Name of Lecturer(s) | |
| 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. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Evaluates importance of food control and legislation. | 10, 16, 9 | A, E |
| 2. Interprets legal arrangements in legislations. | 10, 16, 9 | A, E |
| 3. Explains regulations about food production and consumption. | 10, 16, 9 | A, E |
| 4. Evaluates legal regulation and practises about foods. | 10, 16, 9 | A, E |
| 5. Evaluates the legislation in terms of food safety. | 10, 16, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written 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 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |