Information Package / Course Catalogue
| Course Code | : GMP537 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 6 |
This course aims to understand the concepts of counterfeiting and adulteration in foods, and to inform about label declaration and traceability of food products.
This course will cover the concepts of reality, imitation, and adulteration in food. The analyzes that need to be applied to determine these concepts will be covered.
| 1. | To have sufficient knowledge about Imitation and adulteration in food, and to be able to comment on these issues. |
| 2. | Learning the concepts of imitation and adulteration according to the Law No. 5996 and the Turkish Food Codex. |
| 3. | Having sufficient knowledge about geographical marking. |
| 4. | To have knowledge about analytical methods that can be applied to control the authenticity of foods. |
| 5. | To be able to follow examples of imitation and adulteration made in Turkey and the world. |
| 1. | Sun, D-W., 2018. Modern Techniques for Food Authentication, Academic Press, ISBN: 9780128142646 |
| 2. | Downey, G. 2016. Advances in Food Authenticity Testing, Woodhead Publishing, ISBN: 9780081002339 |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %15 |
| Project | 1 | %15 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %40 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 5 | 3 | 112 |
| Assignment | 1 | 5 | 1 | 6 |
| Project | 1 | 5 | 1 | 6 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 15 | 1 | 16 |
| TOTAL WORKLOAD (hours) | 151 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 3 | 3 | 3 | 5 | 3 |
OÇ-2 | 3 | 3 | 3 | 5 | 3 |
OÇ-3 | 3 | 3 | 3 | 5 | 3 |
OÇ-4 | 3 | 3 | 3 | 5 | 3 |
OÇ-5 | 3 | 3 | 3 | 5 | 3 |