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Course Information

Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
AUTHENTICITY, IMITATION AND ADULTERATION IN FOODS	802900715050		3 + 0	3.0	8.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Graduate Degree
Course Type	Compulsory
Mode of delivery
Course Coordinator
Instructors	Şebnem BUDAK
Assistants
Goals	Food authenticity is a concept that defines whether a food carries its own characteristics or is suitable for its origin. Nowadays, consumers give great importance to the origin and properties of foodstuffs and prefer products with a certain geographical origin. The aim of this course is to explain the concepts of authenticity in foods, imitation and adulteration, to inform about the label declaration and traceability of the products, traditionality and unique features of foods.
Course Content	The content of this course includes introduction to food authenticity, food fraud (adulteration) and imitation of foods, analysis that should be applied during the determination and control of authenticity, label declaration and documentation systems. In addition, the role of geographical indication systems in preserving the origin and names of agricultural products and foodstuffs, food frauds and traceability are explained with examples.
Learning Outcomes	1) To have sufficient knowledge on authenticity, imitation and adulteration in foods and make comments / explanations 2) To give information according to Law No. 5996 and Food Codex on the problems of adülteration and imitation based on documents and reach to a competent position 3) To give information according to Law No. 5996 and Food Codex on the problems of adülteration and imitation based on documents and reach to a competent position 4) To have sufficient knowledge about the Industrial Property Law No. 6769 and the Decree Law No. 555 on the protection of geographical indications applied to the Turkish Patent and Trademark Institution 5) To be familiar and describe the concepts of protected / registered geographical indication (PGI), protected origin (PDO) and traditional feature warranty (TSG) in detail 6) To have detailed information and make explanations on analytical methods used in the control of authenticity 7) To give information about documentation systems, traditionality and traceability 8) To be able to make comment on the wulnerability assessment during the evaluation of food authenticity 9) To have knowledge and make explanations on the food frauds in Turkey and in the world