In this course, students will be aware of the national and international food legislation they are responsible for and ensuring food quality. At the end of this course, students will be able to understand the basic concepts of law, food law and food legislation, the requirements for food control and the organization of the food control system.

Basic concepts of law, food law and food law; The requirements for the organization of food control and food control system, Modern food law, preparation of regulations and standards, food law in Turkey, regulations, communications and promotion of standards; Responsibilities of food producers and sellers; International food legislation (ISO, CAC, EU studies and directives, CE marking, US food legislation)