Course Code	Semester	Course Name	LE/RC/LA	Course Type	Language of Instruction	ECTS
BES4006		Food Control and Legislation	2/0/0	DE	Turkish	2

Course Goals	To understand the importance of food control and current legislation, legal regulations, practices and nutritional safety in food.
Prerequisite(s)	-
Corequisite(s)	-
Special Requisite(s)	Attendance
Instructor(s)	Assist. Prof. Dr. Gözde Ekici
Course Assistant(s)
Schedule	Tuesday, 1-3PM, CB-03-02
Office Hour(s)	Wednesday, 9AM-3PM, HSF, Floor 2
Teaching Methods and Techniques	Virtual classroom, synchronous lesson
Principle Sources	Lecture notes Turkish Food Codex
Other Sources

Course Schedules
Week	Contents	Learning Methods
1. Week	Legislation, regulation, law concepts in the field of food	Oral Presentation, Discussion
2. Week	Competent institutions and organizations in the world and Turkey, affiliation ministries	Oral Presentation, Discussion
3. Week	Turkish Food Codex (Cocoa and chocolate products, grape molasses, olive oil and pomase oil)	Oral Presentation, Discussion
4. Week	Turkish Food Codex (Coffee and coffee extracts, tea, cheese)	Oral Presentation, Discussion
5. Week	Turkish Food Codex (Egg, fruit juices and similar products,spice)	Oral Presentation, Discussion
6. Week	Turkish Food Codex (Honey, foods suitable for individuals with gluten intolerance, fermented milk products)	Oral Presentation, Discussion
7. Week	Turkish Food Codex (Sugar, supplementary foods for infants and young children, jam, jelly, marmalade)	Oral Presentation, Discussion
8. Week	Turkish Food Codex (Soft drinks, ice cream, edible ice products)	Oral Presentation, Discussion
9. Week	Turkish Food Codex (Wheat flour, food contact plastics and materials, sports food)	Oral Presentation, Discussion
10. Week	Turkish Food Codex (Infant formulas, meat, prepared meat mixes and meat products, foods for body weight control)	Oral Presentation, Discussion
11. Week	Turkish Food Codex (Milk, active and smart substances and materials in contact with food, tomato paste and puree)	Oral Presentation, Discussion
12. Week	Regulation on Regulation on Turkish Food Codex Microbiological Criteria, Regulation on Food Irradiation	Oral Presentation, Discussion
13. Week	Regulation on Food Additives	Oral Presentation, Discussion
14. Week	Regulation on Food Additives (Vitamins, minerals)	Oral Presentation, Discussion
15. Week	Final exam
16. Week	Final exam
17. Week	Final exam

Assessments
Evaluation tools	Quantity	Weight(%)
Homework / Term Projects / Presentations	1	40
Final Exam	1	60

Program Outcomes PO-1 It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team. PO-2 To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data. PO-3 Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results. PO-4 Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken. PO-5 To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods. PO-6 Nutrition and Dietetic students and stays, professional trainings and internships. PO-7 To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector. PO-8 Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields. PO-9 Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits. PO-10 To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.

Learning Outcomes LO-1 Students understand the importance of food quality control and its legislation. LO-2 Students learn the aim and the importance of food safety. LO-3 Students learn the organizations responsible for food control in the World and Turkey and their applications. LO-4 Students learn the food safety management systems in European Union. LO-5 Students learn the regulations and practices about foods. LO-6 Students learn the regulations and practices about food labeling. LO-7 Students define food additives. LO-8 Students learn the functions and applications of food additives. LO-9 Students learn the classification of food additives. They evaluate the health effects of food additives. LO-10 Students learn the food additives and legal regulations. LO-11 Students can discuss on toxicological evaluations related to food additives. LO-12 Students learn the causes of contamination and/or formation of food-borne toxins, their effects on health and the ways of protection. LO-13 Students learn to identify the potential risks in food production and to make risk analysis. LO-14 Students learn the factors and practices that affect food safety in food service systems. LO-15 Students learn food poisoning and control applications. LO-16 Students learn about the factors that break the food safety. LO-17 Students learn the legal regulations on food contamination. LO-18 Students learn the quality control methods of foods. LO-19 Students learn the methods of food control. LO-20 Students learn the principles of food safety in the concept of "from field to fork".

Course Assessment Matrix:

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10