Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
FOOD SAFETY IN TERMS OF HEALTH LAW SHU5602007 3 + 0 3.0 6.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals Being knowledgeable about food safety
Course Content Food Safety in Terms of Health Law
Learning Outcomes 1) Having knowledge about food safety
2) Preventing fraud and unfair competition in the food production chain and producing hygienic food
3) Adopting HACCP and its principles

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Turkish Food Legislation and Food Inspection Lecture; Question Answer
Colloquium
Brain Based Learning 		Homework
2. Week Turkish Food Codex Regulation Lecture; Question Answer
Colloquium
Brain Based Learning 		Homework
3. Week Turkish Food Codex Labeling Regulation Lecture; Question Answer
Colloquium
Brain Based Learning 		Homework
4. Week Turkish Food Codex Labeling Regulation 2 Lecture; Question Answer
Colloquium
Brain Based Learning 		Homework
5. Week Turkish Food Codex Labeling Regulation 3 Lecture; Question Answer
Colloquium
Brain Based Learning 		Homework
6. Week Turkish Food Codex Labeling Regulation 4 Lecture; Question Answer
Colloquium
Brain Based Learning 		Homework
7. Week Turkish Food Codex Labeling Regulation 5 Lecture; Question Answer
Colloquium
Brain Based Learning 		Homework
8. Week Food Control Lecture; Question Answer
Colloquium
Brain Based Learning 		Homework
9. Week National and International Food Standards and Control Criteria Lecture; Question Answer
Colloquium
Brain Based Learning 		Homework
10. Week Food Safety Concept Lecture; Question Answer
Colloquium
Brain Based Learning 		Homework
11. Week Food Codex Lecture; Question Answer
Colloquium
Brain Based Learning 		Homework
12. Week The Situation of Food Safety in the World, EU Countries and Turkey Lecture; Question Answer
Colloquium
Brain Based Learning 		Homework
13. Week The Situation of Food Safety in the World, EU Countries and Turkey Lecture; Question Answer
Colloquium
Brain Based Learning 		Homework
14. Week The Situation of Food Safety in the World, EU Countries and Turkey Lecture; Question Answer
Colloquium
Brain Based Learning 		Homework

Sources Used in This Course
Recommended Sources
Gıda Güvenliği ve Kalitesinin Sağlanması: Ulusal Gıda Kontrol Sistemlerinin Güçlendirilmesine İlişkin Kılavuzlar. Assuring Food Safety and Quality: Guidelines for Strengthening National Food Control Systems FAO/WHO Ortak Yayını. 2003
Gıda Teknolojisi. Food Technology. Sıdıka Bulduk. 2010. Detay yayıncılık.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY65555
PY75555
PY85555
PY115555
PY195555

*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 3
Work Hour outside Classroom (Preparation, strengthening) 14 5
Homework 14 5
Final Exam 1 1
Time to prepare for Final Exam 1 10
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