ECTS - Food Control and Legislation
Food Control and Legislation (NUT206) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Food Control and Legislation | NUT206 | 4. Semester | 3 | 0 | 0 | 3 | 4 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion, Team/Group. |
| Course Lecturer(s) |
|
| Course Objectives | The aim of this course is to provide basic information on the importance of food control, food legislation, and the implementation of the food control system in the European Union (EU) and Türkiye in terms of protecting public health at the highest level. Within the scope of the course, it is aimed to prevent the risks that may arise from the consumption of contaminated foods. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Basic concepts of food quality control and legislation, legal regulations related with food, in Turkey and World, factors corrupting the food safety, their effects on health and related legislations. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Food Control and Regulation in European Union | S2: Part I Chapter 1 - pp: 7-33 - S2: Chapter 2- pp: 34-53 - S2: Chapter 3- pp: 54-78 |
| 2 | European Legislative Evolution - Farm to Fork Approach | S2: Part I Chapter 1 - pp: 7-33 - S2: Part II Chapter 5 - pp: 113-140 - S2: Part IV Chapter 10 - pp: 223-240 |
| 3 | General Principles of Basic Food Law in EU and TR - EC 178/2002, 852-, 853-, 854-, 882-/2004 | S2: Part II Chapter 5 - pp: 113-140 - S2: Part II Chapter 6 - pp: 141-152 - S2: Part IV Chapter 10 - pp: 223-240 - http://.www.tarimorman.gov.tr |
| 4 | Mission and Tasks of European Food Safety Authority (EFSA) | S2: Part I Chapter 3 - pp: 54-78 |
| 5 | Risk Analysis | S1: Part 1 Chapter 1 – pp: 1–20 - S1: Part 3 Chapter 9 – pp: 165–199 - S2: Part II Chapter 5 - pp: 113-140 |
| 6 | Principles of the New Legislation | S1: Part 1 Chapter 1 pp: 1–20 - S1: Part 6 Chapter 20 – pp: 447–479 - S2: Part II Chapter 5 - pp: 113-140 - S2: Part I Chapter 4 - pp: 79-110 - http://.www.tarimorman.gov.tr |
| 7 | Traceability, Rapid Alarm and Early Warning Systems | S1: Part 5 Chapter 16 – pp: 359–383 - S1: Part 5 Chapter 17 – pp: 385–407 - S2: Part II Chapter 5 - pp: 113-140 - S2: Part II Chapter 6 - pp: 141-152 |
| 8 | Midterm Exam | |
| 9 | Official Control of Foods | S1: Part 5 Chapter 16 – pp: 359–383 - S1: Part 5 Chapter 17 – pp: 385–407 - S2: Part II Chapter 6 - pp: 141-152 |
| 10 | Food Control Systems in the World | S1: Part 6 Chapter 21 – pp: 481–490 - S2: Part VIII Chapter 18 - pp: 383-402 |
| 11 | Turkish Food Regulation & Control System I - Food Law 5996 | S1: Part 6 Chapter 21 – pp: 481–490 - S1: Part 5 Chapter 18 –pp: 409–422 - http://.www.tarimorman.gov.tr |
| 12 | Turkish Food Regulation & Control System II - Food Law 5996 | S1: Part 5 Chapter 18 – pp: 409–422 - http://.www.tarimorman.gov.tr |
| 13 | HACCP (Hazard Analysis and Critical Control Point) | S1: Part 3 Chapter 9 - pp: 165–199 - S1: Part 5 Chapter 16 – pp: 359–383 - S1: Part 5 Chapter 17 –pp: 385–407 - S2: Part IV Chapter 10 - pp: 223-240 |
| 14 | General Review | |
| 15 | General Review | |
| 16 | Final Exam |
Sources
| Course Book | 1. Neal D. Fortin. 2017. Food Regulation: Law, Science, Policy, and Practice. 2th Edition, Wiley. |
|---|---|
| 2. Hanna Schebesta & Kai Purnhagen . 2024. EU Food Law. Oxford: Oxford University Press. | |
| Other Sources | 3. http://.www.tarimorman.gov.tr |
| 4. http://www.efsa.europa.eu (European Food Safety Authority) | |
| 5. www.fao.org/fao-who-codexalimentarius |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | 1 | 5 |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | 1 | 10 |
| Homework Assignments | 1 | 5 |
| Presentation | 1 | 5 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 30 |
| Final Exam/Final Jury | 1 | 45 |
| Toplam | 6 | 100 |
| Percentage of Semester Work | 55 |
|---|---|
| Percentage of Final Work | 45 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | |||||
| 2 | Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. | X | ||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | X | ||||
| 4 | Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. | X | ||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | X | ||||
| 6 | Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. | X | ||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | X | ||||
| 8 | Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. | X | ||||
| 9 | - | |||||
| 10 | - | |||||
| 11 | - | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 3 | 48 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 16 | 1 | 16 |
| Presentation/Seminar Prepration | 1 | 10 | 10 |
| Project | |||
| Report | |||
| Homework Assignments | 1 | 10 | 10 |
| Quizzes/Studio Critics | 1 | 5 | 5 |
| Prepration of Midterm Exams/Midterm Jury | 1 | 10 | 10 |
| Prepration of Final Exams/Final Jury | 1 | 10 | 10 |
| Total Workload | 109 | ||