LEGAL REGULATIONS IN FOOD SAFETY

NUT722

Course Code: NUT722
Semester: -
Theory+Practice: 2 + 0
ECTS: 10

Course Type

Elective Course

Course Level

Doctorate Of Science

Year of Study

Semester

ECTS

Name of Lecturer(s)

Assistant Professor İrem Olcay Eminsoy

Learning Outcomes

At the end of this course, the students;

Make interpretation about food safety
Review knowledge of food safety
Be aware of legal regulations, guidelines and policies in food safety

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

None

Course Description

To provide information on food safety laws and regulations, socioeconomic, cultural, legal problems, important food-borne diseases, physical, chemical and biological hazards and risks, food safety monitoring and prevention of risks.

Course Contents

WEEK	TOPICS
1^st Week	Definition of food safety
2^nd Week	Characterization of food hazards
3^rd Week	Risk analysis frameworks for chemical and microbial hazards
4^th Week	Dose-response modelling for microbial risk
5^th Week	Exposure assessment of microbail food hazards
6^th Week	Exposure and dose-response modelling for food chemical risk assessment
7^th Week	Midterm
8^th Week	Economic status of foodborne hazards
9^th Week	Monitoring chemical hazards, regulatory information
10^th Week	Characteristics of biological hazards in foods
11^th Week	Hazards from natural origins
12^th Week	Chemical and physical hazards produced during food processing, storage and preparation
13^th Week	Hazards resulting from environmental, industrial and agricultural contamiants
14^th Week	World-wide food safety issues

Recommended or Required Reading

Food safety handbook,wiley and Interscience publication, New jersey, 2003.
Safe processing of foods, Butter-heinemann, Oxford, 1994.
Food poisoning and food hygiene, Arnold, London,1997.
Marriott N G, Essentials of Food Sanitation International Thomson Publishing, Chapman&Hall, USA, 1997.

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Questions/Answers
Report Preparation
Project
Presentation

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	20
Quiz	1	10
Project	1	15
Other	1	10
Total(%)		55
Contribution of In-term Studies to Overall Grade(%)		55
Contribution of Final Examination to Overall Grade(%)		45
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	1	1
Preparation for Quiz
Individual or group work	14	6	84
Preparation for Final exam	1	48	48
Course hours	14	2	28
Preparation for Midterm exam	1	40	40
Laboratory (including preparation)
Final exam	1	1	1
Homework	1	45	45
Project	1	45	45
Total Work Load			292
Total Work Load / 30 (h)			9.73
ECTS Credit of the Course			10

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3
K1	X	X	X
K2	X	X	X
K3			X
K4	X		X
K5		X
K6			X
K7	X		X