Information Package / Course Catalogue
| Course Code | : VBH536 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
To be informed about legal regulations about food
The importance of codex alimentarus, adulterations and fakes done in foods, the importance of these adulterations for human health. A general overview on the regulations. Evaluation of some of the regulations
| Prof. Ergün Ömer GÖKSOY |
| 1. | To gain knowledge about the definitions of rules, regulations, committee decisions, notifications and instructions. |
| 2. | To have sufficient information related with Turkish Codex Alimentarus and its instructions. |
| 3. | To get abilities for decision making and evaluation |
| 4. | To learn adulterations and fakes made in food. |
| 5. | To determine and use resources to increase knowledge of the subject |
| 1. | Turkısh Codex Alımentarus |
| 2. | Jay (1996) Modern Food Microbiology, Chapman and Hall, 2006 |
| 3. | Erol İ. (2008). Gıda Hijyeni |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Assignment | 5 | 0 | 2 | 10 |
| Reading | 14 | 0 | 1 | 14 |
| Midterm Examination | 1 | 16 | 1 | 17 |
| Final Examination | 1 | 30 | 1 | 31 |
| TOTAL WORKLOAD (hours) | 100 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | |
OÇ-1 | 5 | 5 | 4 | 5 | 4 | 4 | |||||||
OÇ-2 | 5 | 5 | 4 | 5 | 4 | 4 | |||||||
OÇ-3 | 5 | 5 | 4 | 5 | 5 | 5 | |||||||
OÇ-4 | 5 | 5 | 5 | 5 | 4 | 5 | |||||||
OÇ-5 | 5 | 5 | 5 | 5 | 5 | 5 | |||||||