Food Regulation

Course Code:

FDE 315

Course Type:

Area Elective

Credits:

3

Theoric:

3

Practice:

0

Laboratory Hour:

0

ECTS:

5

Course Language:

English

Course Objectives:

To provide knowledge about the legal and administrative regulations on food products in Turkey; To provide information on the Turkish Food Codex, its objective, scope and legal basis; the principles and procedures for the preparation of the legislation; the scope of the vertical and horizontal Food Codex

Course Content:

Turkish food regulations; objective, scope and legal basis of the Turkish Food Code, principles and procedures for the preparation of the legislation; horizontal Food Codex including criteria applied to all food products such as food additives, flavourings and food ingredients with flavouring properties, contaminants, pesticide and veterinary drug residues, sampling, analysis methods, labelling, microbiological criteria, and vertical food codex including criteria for a specific food, food group or food contact material

Course Methodology:

1: Lecture, 2: Question-Answer, 3: Discussion, 4: Group work, 5: Homework, 6: Presentation, 7: Small Group Discussion

Course Evaluation Methods:

A: Exam, B: Experiment, C: Homework, D: Project

Vertical Tabs

Ders Tanimlari

Course Learning Outcomes

Course Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
Knowledge of the current legal and administrative regulation on food products in Turkey	6, 24, 26	1, 2	A
Knowledge of the objective, scope, legal basis, and principles and procedures for the preparation of the Turkish Food Codex.	6	1, 2, 5, 6	A, C
Ability to evaluate the regulatory compliance of food products	5, 6	1, 2, 3, 4, 5, 7	A, C
Awareness of professional ethics and responsibilities.	26, 27	1, 2, 3	A
Ability to work efficiently in intra-disciplinary teams	22	1,2,4, 7	C
Ability to prepare and make effective professional presentations.	25	1, 5, 6, 7	C

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction to Turkish Food Regulation: Legal and Administrative Regulations on Food Products in Turkey	Lecture material
2	Law on Veterinary Services, Plant Health, Food and Feed (No 5996)	Lecture material
3	Law on Veterinary Services, Plant Health, Food and Feed (No 5996)	Lecture material
4	Turkish Food Codex: Objective, Scope, Legal Basis, Principles and Procedures for Preparation of the Legislation	Lecture material
5	Horizontal and Vertical Food Codex; Midterm	Lecture material
6	Labelling	Lecture material
7	Labelling; Nutrition and Health Claims	Lecture material
8	Contaminants, Pesticide and Veterinary Drug Residues	Lecture material
9	Food Additives, Flavourings and Food Ingredients with Flavouring Properties	Lecture material
10	Microbiological Criteria; Sampling; Analysis Methods	Lecture material
11	Food Contact Material; Midterm 2	Lecture material
12	Communiques on Food Products; Milk and Milk Products	Lecture material
13	Meat and Meat Products; Bread and Bread Types	Lecture material
14	Baby Formula; Food for Infants and Young Children	Lecture material

Recommended Sources

RECOMMENDED SOURCES
Textbook	Lecture notes provided by the instructor.
Additional Resources	Food regulations, guidance notes

Material Sharing

MATERIAL SHARING
Documents	All the lecture material will be shared via the Moodle system.
Assignments
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm	2	29
Quiz/homework	2	71
Total		100
Contribution of final examination to overall grade		30
Contribution of in-term studies to overall grade		70
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Theoretical knowledge about physical, chemical and biological properties of foods from animal and plant origins.
2	Theoretical knowledge about fundamental nutritional elements of foods from animal and plant origins and their relationship with consumers.
3	Theoretical knowledge about food processes and food technologies.
4	Theoretical knowledge about thermodynamics, heat and mass transfer and fluid mechanics in food processes.
5	Theoretical knowledge about obtaining and maintenance of food quality and food safety.			X
6	Theoretical knowledge about national and international food regulations and laws.					X
7	Theoretical knowledge about the role of microorganisms in food processing and preservation and in good hygiene practices.
8	Theoretical knowledge about applications of biotechnology in the food industry.
9	Theoretical knowledge about application of physical, chemical, biological, sensory and statistical analyses in foods and food processes.
10	Application of mathematics, science and fundamental engineering knowledge to identify, define and solve food engineering problems.
11	Analysis of foods and evaluation of data.
12	Application of microbiological analyses on foods and taking necessary precautions for food preservation based on the data.
13	Usage of knowledge on statistical and software in food process management.
14	Determination of critical control points on process flow chart, identification and application of necessary corrective actions.
15	Transfer of theoretical knowledge about food production processes and food quality and safety to application.
16	Design and application of experiments in food processes, evaluation and discussion of data.
17	Evaluation of local and global effects of scientific and technological progress and engineering applications on health and environment.
18	Usage of information technologies to solve food engineering problems and to design processes.
19	Design of a complex system, process, equipment or product within specified requirements and boundaries, application of modern design techniques for the purpose.
20	Execution of planning, development and application steps of design together with food safety rules.
21	Consideration of consumer types and properties while designing products.
22	Efficient contribution to team work and inter disciplinary collaborations.		X
23	Studying individually and taking initiatives when necessary.
24	Appreciation of the need for lifelong learning, and for follow up on and application of developments in science and technology.		X
25	Expressing one’s self both orally and in writing in Turkish and English, using these languages effectively in professional communication.			X
26	Awareness of legal aspects of engineering practices.			X
27	Awareness of professional ethics and responsibilities.			X
28	Awareness of responsibilities and duties in project development, application and management for food manufacture.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course hours (Including exams)	14	3	42
Study hours out of class	10	0,5	5
Homework	2	10	20
Midterm – Individual study	2	20	40
Final – Individual study Exam	1	30	30
Final – Individual study Exam	1	2	2
Total Work Load			139
Total Work Load / 30 (h)			4.6
ECTS Credit of the Course			5

Search form

Food Regulation

Vertical Tabs

Ders Tanimlari