TÜRKÇE
ENGLISH
Information
| Unit | |
| Code | SD0747 |
| Name | Food Safety and Consumer Awareness |
| Term | 2025-2026 Academic Year |
| Term | Fall and Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Label | UCC University Common Course |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. İLYAS ÖZOĞUL |
| Course Instructor |
Öğr. Gör. Dr. İLYAS ÖZOĞUL
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to teach the basic principles of ensuring food safety at all stages of the food chain, to introduce health risks arising from food, and to develop consumers' competence in making safe, informed, and sustainable food choices. Within the scope of the course, students are expected to learn about food safety regulations, read food labels correctly, assess food-related risks, and gain awareness of consumer rights.
Course Content
This course covers: the concept and scope of food safety, food-related hazards (biological, chemical, and physical risks), principles of food hygiene and sanitation, ensuring food safety throughout the process from production to consumption (from farm to table), HACCP and other food safety management systems, food legislation and official inspections, food labeling and consumer information practices, food fraud and adulteration, food allergens, genetically modified foods, additives, concepts of expiration date and shelf life, consumer rights and responsibilities, and sustainable and safe food consumption.
Course Precondition
Resources
Food Hygiene: Basic Texts. FAO/WHO,Modern Food Microbiology
Notes
European Food Law Handbook,Food Processing Technology: Principles and Practice
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines the basic concepts and principles related to food safety. |
| LO02 | Identifies biological, chemical, and physical hazards in the food chain. |
| LO03 | Explains the importance of food hygiene and sanitation practices in food safety. |
| LO04 | Interprets the fundamental components of HACCP and other food safety management systems. |
| LO05 | Understands national and international food safety regulations and control systems. |
| LO06 | Accurately evaluates food labels, ingredient information, and nutrition claims. |
| LO07 | It analyzes the risks associated with food additives, allergens, and genetically modified foods. |
| LO08 | It analyzes the risks associated with food additives, allergens, and genetically modified foods. |
| LO09 | It determines the precautions that consumers should take against food-related health risks. |
| LO10 | Explains consumer rights and responsibilities in the context of food safety. |
| LO11 | Develops informed decisions for safe and sustainable food consumption. |
| LO12 | It evaluates current food safety issues in their scientific and social dimensions. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Course introduction, objectives, and scope | Research | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 2 | Food-related hazards | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Microbiological risks | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Chemical and physical hazards | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Hygiene and sanitation | Research | Öğretim Yöntemleri: Tartışma, Anlatım |
| 6 | Introduction to the HACCP system | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Food regulations | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | ||
| 9 | Label reading and consumer awareness | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Food fraud | Research | |
| 11 | Food safety culture | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Consumer rights and responsibilities | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Food waste and environmental impacts | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Sustainable food consumption | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Current food safety issues | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||