Information Package / Course Catalogue
| Course Code | : BDB413 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
The aim of this course is to provide students with knowledge of the fundamental concepts of food legislation, national and international food legislation systems, legal regulations related to food safety, and the Turkish Food Codex, enabling them to interpret and apply current food legislation in professional practice.
This course covers the basic concepts of food legislation, national and international food control systems, the development of food legislation in Türkiye, Law No. 5996 on Veterinary Services, Plant Health, Food and Feed, regulations and communiqués within the Turkish Food Codex, and legal regulations concerning food additives, risk analysis, food irradiation, pesticides, plant growth regulators, anabolic agents, organic foods, and genetically modified organisms. Current legislation and practical applications are discussed throughout the course.
| 1. | Explains the fundamental concepts of food legislation and national and international food legislation systems. |
| 2. | Interprets Law No. 5996 on Veterinary Services, Plant Health, Food and Feed, and the regulations and communiqués within the Turkish Food Codex. |
| 3. | Evaluates legal regulations concerning food additives, pesticides, food irradiation, organic foods, and genetically modified organisms. |
| 4. | Explains the risk analysis approach and related legislation in food safety. |
| 5. | Applies current food legislation in professional practice and evaluates compliance with legal requirements. |
| 1. | Anon.Kodeks Alimentaryus Komisyonu, www.codexalimentarius.net |
| 2. | Anon.Gıda ve Tarım ve Hayvancılık Bakanlığı,Türk Gıda Kodeksi http://www.gkgm.gov.tr/mevzuat/kodeks/kodeks_liste.html |
| 3. | Preedy VR., Watson RR. (2005). Revıews In Food and Nutrıtıon Toxıcıty (Edited by) Volume 3, CRC press. |
| 4. | Omaye ST. (2004). Food and Nutritional Toxicology (Edited by), CRC press. |
| 5. | Lu FC.,Kacew S. (2009) Lu?s Basic Toxicology , Fundamentals, Target Organs and Risk Assessment, (Edited by), Fifth Edition,CRC press. |
| 6. | Vries J. (1996) .Food Safety and Toxicity, ( Edited by), CRC press. |
| 7. | Branen AL., Davidson PM., Salminen S., Thorngate III JH. (2001). Food Additives (Edited by), Second Edition, CRC press. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %5 |
| Quiz | 1 | %5 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 13 | 4 | 2 | 78 |
| Assignment | 2 | 1 | 1 | 4 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 104 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | |
OÇ-1 | 4 | 1 | 2 | 1 | 4 | 2 | 3 | 3 | 1 | 3 |
OÇ-2 | 5 | 1 | 2 | 1 | 5 | 2 | 4 | 5 | 2 | 4 |
OÇ-3 | 4 | 1 | 2 | 1 | 5 | 3 | 4 | 5 | 2 | 4 |
OÇ-4 | 4 | 1 | 3 | 1 | 5 | 3 | 5 | 4 | 2 | 3 |
OÇ-5 | 5 | 2 | 3 | 1 | 5 | 2 | 4 | 5 | 2 | 5 |