Information Package / Course Catalogue
Food Legislation
Course Code: FE316
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: English
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

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.

Course Content

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.

Name of Lecturer(s)
Learning Outcomes
1.Learning to access legal regulations related to food safety, quality standards, and labeling using the Turkish Food Codex and gaining in-depth knowledge on the subject.
2.Gaining the competence to effectively interpret legal regulations related to the food sector by accurately analyzing the Turkish Food Codex and other relevant legislation.
3.Developing skills in ensuring compliance with legal requirements by acquiring comprehensive knowledge about the applicable legal provisions, regulations, and standards in the food sector.
4.Gaining an awareness of ensuring compliance with legal regulations when developing new food products and understanding the importance of considering legal requirements during the production process.
5.Understanding and applying the impact of local laws on food safety and quality management by gaining knowledge about food-related laws and fundamental responsibilities at the local and national levels.
Recommended or Required Reading
1.https://www.mevzuat.gov.tr/mevzuatmetin/1.5.5996.pdf
2.Resmi gazete
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to food legislation, the importance of compliance with legislation in food products, current food legislation issues in Turkey and globally (adulteration, pesticides, dioxins, GMO labeling, food-contact materials, sustainability, etc.), examination of the RASFF system
Week 2 - Theoretical
Definition of food legislation and the history of Turkish food legislation
Week 3 - Theoretical
International food standards and control criteria: Codex Alimentarius, EU regulations, and their relation to international food trade
Week 4 - Theoretical
Examination of Law No. 5996 on veterinary services, plant health, food, and feed
Week 5 - Theoretical
Turkish Food Codex Regulation: Structure, scope, and applications
Week 6 - Theoretical
Turkish Food Codex Food Labeling and Consumer Information Regulation
Week 7 - Theoretical
Guide to the Turkish Food Codex Food Labeling and Consumer Information Regulation
Week 8 - Theoretical
Turkish Food Codex Food Additives Regulation: Principles of use and legal limits
Week 9 - Theoretical
Turkish Food Codex Nutrition Claims Regulation: Permitted claims, consumer perception
Week 10 - Theoretical
Food control systems: Official control points, control plans, inspection processes
Week 11 - Theoretical
Food control laboratories and analytical methods, sampling procedures
Week 12 - Theoretical
Comparison of national and international food standards, commercial impacts
Week 13 - Theoretical
Legal responsibilities regarding food safety: Duties and responsibilities of producers, suppliers, and retailers, comparison of labeling practices at national and international levels
Week 14 - Theoretical
Obligatory employment and the legal responsibilities of food businesses
Assessment Methods and Criteria
Type of AssessmentCountPercent
Attending Lectures1%10
Project1%20
Midterm Examination1%30
Final Examination1%40
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory143270
Project110111
Midterm Examination18210
Final Examination110212
TOTAL WORKLOAD (hours)103
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
OÇ-1
4
2
3
OÇ-2
4
2
3
OÇ-3
3
2
3
OÇ-4
4
2
2
OÇ-5
4
3
2
Adnan Menderes University - Information Package / Course Catalogue
2026