Course Information Semester Course Code Course Title T+P+L Credit ECTS 5 02150016 Food Control and Legislation 2+0+0 3 3 Course Details Language : Turkish Level : Bachelor's Degree Department / Program : Nutrition and Dietetics Mode of Delivery : Face to Face Type : Compulsory Objectives : To understand the purpose of food control, basic concepts in food legislation, factors causing food pollution and legal regulations. Content : Basic concepts related to quality control and regulations on food, legal regulations related to food in the World and Turkey, the factors that affect food security; health effects and related legal regulations. Methods & Techniques : Prerequisites and co-requisities : None Course Coordinator : None Name of Lecturers : Instructor İrem ALAÇIK DEVELİOĞLU Assistants : None Work Placement(s) : No Recommended or Required Reading Resources : Anon.Kodeks Alimentaryus Komisyonu, www.codexalimentarius.netMert TOPOYAN, Gıda Sektöründe Kritik Kontrol Noktaları ve Tehlike Analizleri (HACCP) ve ISO 9001:2000 Kalite Yönetim Sistemi İlişkisinin İncelenmesi (2003) Semester : Course presentations Course Category Health 25% Field 75% In-Term Study Informations In-Term Studies Quantity Percentage Mid-terms 1 40% Final examination 1 60% Total 2 100% Activity Informations Activities Quantity Duration Total Work Load Course Duration 14 2 28 Hours for off-the-c.r.stud 14 1 14 Assignments 2 5 10 Mid-terms 1 15 15 Final examination 1 15 15 Total Work Load ECTS: 3 82 Course Learning Outcomes Upon the successful completion of this course, students will be able to: No Learning Outcomes 1 Learn legal regulations about foods 2 Learn the quality control methods applied to foods. 3 Learn the factors that interfere with food safety and nutritional safety Weekly Detailed Course Contents Week Topics 1 General information about food control 2 Quality concept and quality elements of food 3 Food safety concept and food safety in Turkey, in World and EU countries 4 Food control regulation 5 Food legislation in Turkish standards 6 Food labeling regulation 7 Midterm 8 Food standards and food additives 9 ISO standards in the food industry 10 HACCP applications in food processing 11 Hygienic design in food sector 12 Prerequisite programs: Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) 13 Project assignment presentations 14 Final Contribution of Learning Outcomes to Programme Outcomes P1P2P3P4P5P6P7P8P9P10P11 All 55 C1 55 C2 55 bbb
