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Week
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Topics
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Study Metarials
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1
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Introduction of Food Control and Legislation
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R1:Chapter 1
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2
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Quality Concept and Quality Elements of Foods
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R1:Chapter 1
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3
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Food Safety Concept, General Situation of Food Safety in the World and Turkey
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R1:Chapter 2
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4
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Food Codex and Food Control in Turkey
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R1:Chapter 3
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5
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Turkish Food Codex Regulation on Food Labeling and Consumer Information
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R1:Chapter 3
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6
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National and International Food Standards and Control Criteria
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R1:Chapter 3
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7
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Risks in Food Safety-1
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R1:Chapter 4
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8
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Risks in Food Safety-2
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R1:Chapter 4
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9
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Food Safety Management Systems-1
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R1:Chapter 5
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10
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Food Safety Management Systems-2
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R1:Chapter 5
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11
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Other Regulations Regarding Food Safety
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R1:Chapter 5
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12
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Legal regulations on Genetically Modified Organisms.
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R2:Biosafety law
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13
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Food directives-1
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R2: Food Directives (Meat etc.)
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14
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Food directives-2
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R2: Food Directives (Bread etc.)
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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Assoc.Prof.Dr. Hüdayi Erçoşkun
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Instructors
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-
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Assistants
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-
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Resources
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1.Artık N, Şanlıer N, Ceyhun Sezgin A. Gıda Kontrolü ve Mevzuatı. (2019). Ankara. Detay Yayıncılık. 1. baskı
2. Mevzuat Bilgi Sistemi. https://www.mevzuat.gov.tr/#tebligler
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Supplementary Book
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-
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Goals
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It aims to give inform about the safety, risks, management systems and legislation related to food.
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Content
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Definitions related to Food Control and Legislation, food quality, food safety, food codex, food additives, toxic compounds and their effects on health, food management systems, GMO foods and laws.
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Program Learning Outcomes |
Level of Contribution |
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1
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Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health.
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-
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2
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Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession.
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-
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3
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Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich.
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2
|
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4
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Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public.
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-
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5
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Gains the ability of strategy development, implementation and training for food safety of society.
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3
|
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6
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Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders.
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-
|
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7
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Gains the ability to communicate effectively with team members, patient and other people.
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-
|
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8
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Has knowledge about national / international food and nutrition policies and legal regulations.
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5
|
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9
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Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain.
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5
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10
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Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality.
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-
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