The aim of this course is to teach students the fundamentals of food legislation and its importance for food safety, quality, and sustainability; to thoroughly examine current legislative issues in Turkey and globally, food safety inspection systems, labeling regulations, and international standards. The course aims to help students understand the structure and applications of the Turkish Food Codex, food additives, and nutrition claims, as well as how these rules impact practices in the food industry. Additionally, the course aims to teach students about food control systems, inspection processes, and the responsibilities of food producers and suppliers in ensuring compliance with legislation.

This course aims to teach students the basics of food legislation, national and international standards, and legal regulations related to food safety and quality processes. Topics such as the Turkish Food Codex, Codex Alimentarius, and EU legislation will be covered, along with important regulations like food labeling, food additives, and nutrition claims. Students will gain knowledge about food control systems, inspection processes, and sampling procedures, and will evaluate the commercial impacts of national and international food legislation.