Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
FOOD REGULATION 10102021 2 + 0 2.0 6.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors Haydar ÖZDEMİR
Assistants
Goals Legislations about food production, basic concept background of legislation
Course Content Context of national and international legislation about food, to gain main subject of production to consumption concept behind legislations, risk management
Learning Outcomes 1) To give information about the legal regulations related to the production of animal foods and the sub-structures of these regulations
2) Interpretation of legal regulations
3) Information about specific field of legal regulations

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week definitions Lecture; Discussion

 Presentation (Including Preparation Time)
2. Week legislation of EU Lecture; Discussion

 Presentation (Including Preparation Time)
3. Week legislation of food, numbered 5996 Lecture; Discussion

 Presentation (Including Preparation Time)
4. Week regulation number 852 -1 Lecture; Discussion

 Presentation (Including Preparation Time)
5. Week regulation number 852 -2 Lecture; Discussion

 Presentation (Including Preparation Time)
6. Week regulation number 852 -3 Lecture; Discussion

 Presentation (Including Preparation Time)
7. Week regulation number 853 -1 Lecture; Discussion

 Presentation (Including Preparation Time)
8. Week regulation number 853 -2 Lecture; Discussion

 Presentation (Including Preparation Time)
9. Week regulation number 853 -3 Lecture; Discussion

 Presentation (Including Preparation Time)
10. Week regulation number 854 -1 Lecture; Discussion

 Presentation (Including Preparation Time)
11. Week regulation number 854 -2 Lecture; Discussion

 Presentation (Including Preparation Time)
12. Week regulation number 854 -3 Lecture; Discussion

 Presentation (Including Preparation Time)
13. Week discussion about the food legişlation Lecture; Discussion

 Presentation (Including Preparation Time)
14. Week assessment of applicable legislation Lecture; Discussion

 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Türk Gıda Kodeksi Mevzuatı. TC Gıda Tarım ve Hayvancılık Bakanlığı

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25000
PY35000
PY45000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 4
Work Hour outside Classroom (Preparation, strengthening) 14 4
Final Exam 14 3
14 1
Dönem Sonu Sınavı (DSS) 14 1
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload