| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Law | GMS203 | Compulsory | Bachelor's degree | 2 | Fall | 5 |
Name of Lecturer(s)
Associate Prof. Dr. Dilek DÜLGER ALTINER
Assistant Prof. Dr. Alican AKÇİÇEK
Learning Outcomes of the Course Unit
1) Having knowledge about food regulations basic concept
2) Having knowledge Turkish food act
3) Learn Turkish food cotex regulations
4) Having Knowledge HACCP
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | High | High | Middle | Low | Middle | High | Middle | Middle | High | Middle | |
| 2 | Middle | Middle | High | High | Middle | High | Middle | Low | Middle | High | |
| 3 | Middle | High | Middle | High | Low | Middle | High | Middle | Middle | High | |
| 4 | Middle | High | Middle | Middle | High | High | Middle | High | Middle | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
The legislation about the prodiction, consumption and control of food, the act of opening a business
Weekly Schedule
1) Concepts of law, legislation and regulation2) Basic principles of Turkish Food Legislation
3) Introduction to Turkish Legislation
4) International Standards (EN, ISO, Codex Alimentarius Standards)
5) Standards for Food Products and Processes: Turkish Standards (TSE)
6) Food Legislation
7) Food Legislation and Preparation Principles
8) Basic Principles of Food Legislation
9) MİD TERM EXAM
10) Turkish Food Law
11) TURKISH FOOD Codex
12) Turkish Food Codex Regulation
13) Regulation on the Production, Consumption and Inspection of Foods
14) Food Products Codex Production Permits
15) Food Packaging and Labeling Related Regulations
16) Hazard Analysis and Critical Control Points System: implementation, monitoring, documentation
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
20% |
|---|---|
Contribution of Final Examination to Course Grade |
80% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required