COURSE SYLLABUS

FOOD REGULATIONS

1	Course Title:	FOOD REGULATIONS
2	Course Code:	STUS217
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	3
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	None.
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr. Gör. Gamze DÜVEN
16	Course Lecturers:	MYO Yönetim Kurulları tarafından görevlendirilen öğretim elemanları
17	Contactinformation of the Course Coordinator:	Öğr. Gör. Gamze DÜVEN (Karacabey MYO) gamzeduven@uludag.edu.tr
18	Website:
19	Objective of the Course:	Students; Food legislation basic principles, consumer rights, Codex Alimentarius Commission, food legislation and food control in Turkey, Turkish Standards Institute, international and national standards.
20	Contribution of the Course to Professional Development	To be able to learn and follow Food Codex and Legal regulations.

Learning Outcomes:

1	Acquire accreditation issues in the world and in our country.;
2	Define the definition of the legislation and the criteria for the definition of the law, the decree, the statute, the regulation and the communiqué, and the preparation of their design.;
3	Knows Codex Alimentarius Commission and its work.;
4	Knows Turkish Food Codex Regulation and Communiques and TSE standards.;
5	Have enough knowledge about current food laws and regulations.;
6	Learn how to reach all laws that are related to food and food contact materials.;
7	It may fulfill the relevant legal procedures required at the opening of a food operation.;
8	Acquire consumer rights.;

22	Course Content:

Week	Theoretical	Practical
1	Course introduction and examination information.
2	Introduction to legislation.
3	International standards (EN, ISO, Codex Alimentarius).
4	Standards for food products and operations, Turkish Standards Institute (TSE).
5	Food legislation and the reasons for the preparation.
6	Basic principles of food legislation.
7	Turkish Food Law.
8	Midterm.
9	Turkish Food Codex Regulation.
10	Food legislation (food hygiene, animal food special hygiene, registration / approval and official control regulations).
11	Food legislation (food hygiene, animal food special hygiene, registration / approval and official control regulations).
12	Food legislation (food hygiene, animal food special hygiene, registration / approval and official control regulations).
13	Food legislation (regulation of microbiological criteria).
14	Food legislation (label regulation).

23	Textbooks, References and/or Other Materials:	Lecture note-Dr. Nejlet Filiz Food Legislation- Lebib Yalkın (www.lebibyalkin.com.tr/) Ministry of Food, Agriculture and Livestock- http://www.gkgm.gov.tr/mevzuat/kanun/kanun_liste.html Turkish Food Codex
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	60
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	Measurement and evaluation is carried out according to the principles of Bursa Uludag University Associate and Undergraduate Education Regulation.
Information	Results are determined with the letter grade determined by the student automation system.

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High