• Türkçe
  • English
Course Code: 
FDE 315
Course Type: 
Area Elective
Theoric: 
3
Practice: 
0
Credits: 
3
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

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