Information Package / Course Catalogue
Legistation and Standards in Dairy Technology
Course Code: ST312
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

The aim of the this lesson is to give information to the students about the national and international food laws which they should match in order to provide food quality. The student wiil comprehend the needs for laws and food control and organization of food control systems by this lesson.

Course Content

Presentation of quality securty and standards, standards an standardizaiton , providing of food quality and definition of quality, food quality control and quality providing chain, quality providing systems, food safety and good production application, food law, regulation, nitification an standards in Turkey

Name of Lecturer(s)
Learning Outcomes
1.1. To have knowledge about the importance of food quality, control and food safety
2.2. To have knowladge about providing systems
3.3. To provide to comprehend aboutfood law and suitability of law
4.4. To comprehend the food law, regulations, notifications an standarts in Turkey
5.5. To comprehend necessary conditions for the preparation of modern food law, regulation an standarts
Recommended or Required Reading
1.1. TSE Standartları Türk Gıda Kodeksi Topal, Ş. 2003.
2.2. Gıda Endüstrisinde Risk Yönetim Sistemleri: HACCP ve Uygulamaları. Onoğur, T., Elma, Y., Demirağ, K., Gıda Kalite Sağlama. Sidaş Yayıncılık
Weekly Detailed Course Contents
Week 1 - Theoretical
Quality Security and Standards
Week 2 - Theoretical
Standards and the aim of standardization
Week 3 - Theoretical
Priciples and benefits of standardization
Week 4 - Theoretical
Preparation techniques of standards and standards varieties
Week 5 - Theoretical
Providing of Food quality and the definition of quality
Week 6 - Theoretical
Quality caharcteristics and tests used
Week 7 - Theoretical
Food Quality control and Quality providing Chain
Week 8 - Theoretical
Transmitted materials in Food
Week 9 - Theoretical
Organization and Functions of Quality providing Department
Week 10 - Theoretical
Quality Providing Systems
Week 11 - Theoretical
Total Quality
Week 12 - Theoretical
Food safety and Good production applications
Week 13 - Theoretical
Food safety and Good production applications
Week 14 - Theoretical
Good production application, formations and maintaining of good hygiene applicaitons
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory142256
Assignment1628
Individual Work140228
Midterm Examination1022
Final Examination1022
TOTAL WORKLOAD (hours)96
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
5
OÇ-2
5
4
OÇ-3
5
4
OÇ-4
4
5
OÇ-5
5
Adnan Menderes University - Information Package / Course Catalogue
2026