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 3 0 0 3 4
Pre-requisite Course(s)
Course Language English
Course Type N/A
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Discussion.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives To describe and evaluate the purpose of food control in Turkey and the World, the basic concepts of food legislation, legal regulations and related with food in Turkey and Europe, the factors and legislations that corrupt the food safety .
Course Learning Outcomes The students who succeeded in this course;
  • Comprehend the significance of food quality control and legislation
  • Learn agencies and their applications that are ensuring food control in Turkey and the World
  • Learn European Union food safety management systems
  • Learn legal regulations and applications related with food,
  • Learn food additives and legislation
  • Comprehend factors corrupting the food safety
  • Learn Food safety related legislations
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 Introduction of food control and legislation Read from the source
2 Food control in Turkey and World (Responsible agencies and applications Read from the source
3 Legal legislations related food control (5179-5996) Read from the source
4 Legal regulations related food control Read from the source
5 Food directives (1) Read from the source
6 1st. Midterm exam Read from the source
7 Food directives (2) Read from the source
8 Food directives (3) Read from the source
9 Observation trip (Food Control Laboratory) Read from the source
10 The usage and features of food additives Read from the source
11 2nd. Midterm exam Read from the source
12 Food additives and legislation Read from the source
13 Food safety related legislations (1) Read from the source
14 Food safety related legislations (2) Read from the source
15 General Discussion Read from the source
16 FİNAL EXAM Read from the source


Other Sources 1. Anon.Codex Alimentarius Commission,
2. Anon.Gıda ve Tarım ve Hayvancılık Bakanlığı,Türk Gıda Kodeksi
3. Preedy VR., Watson RR. (2005). Revıews In Food and Nutrıtıon Toxıcıty (Edited by) Volume 3, CRC press.
4. Omaye ST. (2004). Food and Nutritional Toxicology (Edited by), CRC press.
5. Lu FC.,Kacew S. (2009) Lu?s Basic Toxicology , Fundamentals, Target Organs and Risk Assessment, (Edited by), Fifth Edition,CRC press.
6. Vries J. (1996) .Food Safety and Toxicity, ( Edited by), CRC press.
7. Branen AL., Davidson PM., Salminen S., Thorngate III JH. (2001). Food Additives (Edited by), Second Edition, CRC press

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments 1 5
Presentation 1 5
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 2 40
Final Exam/Final Jury 1 50
Toplam 5 100
Percentage of Semester Work 50
Percentage of Final Work 50
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 Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. X
2 Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. X
3 Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. X
4 Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. X
5 Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. X
6 Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. X
7 Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. X
8 Can make all necessary dietary adjustments where special nutrition is required. X
9 Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. X
10 Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. X
11 Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. X

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48
Special Course Internship
Field Work
Study Hours Out of Class 14 1 14
Presentation/Seminar Prepration 1 5 5
Homework Assignments 1 5 5
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 2 10 20
Prepration of Final Exams/Final Jury 1 10 10
Total Workload 102