In this course, students will be informed about the national and international food legislation, which they are responsible for ensuring food quality and have to comply with. At the end of this course, the basic concepts of law, food law and food legislation, requirements for food control and organization of food control system will be grasped by the students

Basic concepts of law, food law and food legislation; requirements for food control and food control systems of organization, 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 mark, US food legislation)