Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02150016 | Food Control and Legislation | 3 | Autumn | 5 | 2+0+0 | 3 | 3 |
| Course Type | Compulsory |
| Course Cycle | Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6) |
| Course Language | Turkish |
| Methods and Techniques | . |
| Mode of Delivery | Face to Face |
| Prerequisites | . |
| Coordinator | - |
| Instructor(s) | Prof. Tahsin Faruk BOZOĞLU |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Lect. İrem ALAÇIK DEVELİOĞLU | B-Z29 | [email protected] | 7967 | |
| Prof. Tahsin Faruk BOZOĞLU | - | [email protected] |
Course Content
Basic concepts related to food quality control and legislation, legal regulations in Turkey and in the world related to food, factors that impair food safety; effects on health and related legal regulations.
Objectives of the Course
To understand the purpose of food control, basic concepts in food legislation, factors causing food pollution and legal regulations.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | X |
| Specialization / Field Courses | X |
| Support Courses | |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Relationships between Course Learning Outcomes and Program Outcomes
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Program Learning Outcomes | Level |
|---|---|---|
| P2 | Demonstrates the ability to identify, define, interpret, formulate, and solve field-specific problems by selecting and implementing appropriate analytical and intervention approaches. | 4 |
| P10 | Possesses an awareness of the universal and social impacts, as well as the legal consequences, of professional field applications. | 4 |
| P11 | Adheres to professional ethics and demonstrates a strong sense of professional responsibility. | 3 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | To be able to list possible risks in foods | P.2.2 | 1 |
| O2 | To be able to use the regulations and food communiqués related to food control in our country | P.10.3 | 1 |
| O3 | To be aware of the legal authority related to food safety | P.10.4 | 1 |
| O4 | To have knowledge about the content of Turkish food legislation, to be able to scan the legislation | P.10.5 | 1 |
| O5 | To be able to evaluate the properties of food additives, their use in food and legal regulations | P.10.6 | 1 |
| O6 | To be able to evaluate the duties, powers and responsibilities of national and global authorities related to the field | P.11.6 | 1 |
| ** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | General information about food control |
| 2 | Quality concept and quality elements of food |
| 3 | Food safety concept and food safety in Turkey, in World and EU countries |
| 4 | Food control regulation |
| 5 | Food legislation in Turkish standards |
| 6 | Food labeling regulation |
| 7 | Midterm |
| 8 | Food standards and food additives |
| 9 | ISO standards in the food industry |
| 10 | HACCP applications in food processing |
| 11 | Hygienic design in food sector |
| 12 | Prerequisite programs: Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) |
| 13 | Project assignment presentations |
| 14 | Final |
Textbook or Material
| Resources | Topoyan, M. (2003). Gıda Sektöründe Kritik Kontrol Noktaları ve Tehlike Analizleri (HACCP) ve ISO 9001:2000 Kalite Yönetim Sistemi İlişkisinin İncelenmesi |
| Artık, N., Şanlıer, N., Ceyhun Sezgin, A.(2021). Gıda Güvenliği ve Gıda Mevzuatı, Detay Yayıncılık, Ankara. |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Listening | - | - |
| Midterms | 1 | 40 (%) |
| Final Exam | 1 | 60 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 14 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 14 | 2 | 28 |
| Midterms | 1 | 10 | 10 |
| Quiz | 0 | 0 | 0 |
| Homework | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Laboratory | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 1 | 5 | 5 |
| Fieldwork | 0 | 0 | 0 |
| Final Exam | 1 | 15 | 15 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 86 | ||
| Total Work Load / 30 | 2,87 | ||
| Course ECTS Credits: | 3 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P2 | P10 | P11 |
|---|---|---|---|---|
| O1 | To be able to list possible risks in foods | 5 | - | - |
| O2 | To be able to use the regulations and food communiqués related to food control in our country | - | 5 | - |
| O3 | To be aware of the legal authority related to food safety | - | 5 | - |
| O4 | To have knowledge about the content of Turkish food legislation, to be able to scan the legislation | - | 5 | - |
| O5 | To be able to evaluate the properties of food additives, their use in food and legal regulations | - | 4 | - |
| O6 | To be able to evaluate the duties, powers and responsibilities of national and global authorities related to the field | - | - | 4 |