| Course Type | Elective Course |
|---|
| Course Level | Master's Degree Without Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 10 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Learns the definition of law and basic concepts of law.
- Learns the necessary conditions for the organization of food control and food control system.
- Learns the factors necessary for the preparation of modern food laws, regulations and standards.
- Food law and food legislation, regulations, regulations and so on. Understand.
- Learns the responsibilities of food manufacturing businesses and sellers.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | This course introduces basic information about international food legislation, basic principles of food legislation, consumer rights, international and national standards, Codex Alimentarius Commission, food legislation and food control in Turkey, ISO-9000 and Turkish Standards Institute. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Scope, reason, importance and rules of the course |
|
2nd Week |
Basic concepts of law |
|
3rd Week |
Food law and food legislation |
|
4th Week |
Necessity for food control and organization of food control system |
|
5th Week |
Preparation of modern food law, regulations and standards |
|
6th Week |
Food law in Turkey, regulations, communications and promotion of standards |
|
7th Week |
Food law in Turkey, regulations, communications and promotion of standards |
|
8th Week |
Midterm |
|
9th Week |
Food law in Turkey, regulations, communications and promotion of standards |
|
10th Week |
Food law in Turkey, regulations, communications and promotion of standards |
|
11th Week |
Responsibilities of food producers and sellers |
|
12th Week |
Responsibilities of food producers and sellers |
|
13th Week |
İnternational food legislation |
|
14th Week |
İnternational food legislation |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | 1. International Food Legislation.
2. Lecture notes. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Total(%) |
|
30 |
| Contribution of In-term Studies to Overall Grade(%) |
|
30 |
| Contribution of Final Examination to Overall Grade(%) |
|
70 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
2 |
2 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
10 |
140 |
| Preparation for Final exam |
1 |
40 |
40 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
50 |
50 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
2 |
2 |
| Homework |
1 |
20 |
20 |
| Total Work Load | 296 |
| Total Work Load / 30 (h) | 9.86 |
| ECTS Credit of the Course | 10 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
