TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF ENGINEERING |
| FOOD ENGINEERING PR. | |
| Code | G339 |
| Name | Food Legislation and Ethics |
| Term | 2026-2027 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TURGUT CABAROĞLU |
| Course Instructor |
Prof. Dr. TURGUT CABAROĞLU
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
“To provide students with knowledge on the fundamental principles of food legislation, national food legislation, Turkish Food Law, key regulations, minimum technical and hygienic requirements for food establishments, responsible management, food inspection, the Turkish Food Codex Regulation and related communiqués, international food legislation, and the Codex Alimentarius Commission; and additionally, to equip students with the ability to access information on food legislation through the internet and other sources.”
Course Content
“Fundamental principles of food legislation, national food legislation, Turkish Food Law, regulations, minimum technical and hygienic requirements for food establishments, responsible management, food inspection, professional ethics, Turkish Food Codex Regulation and related communiqués, international food legislation, and the Codex Alimentarius Commission.”
Course Precondition
none
Resources
Karabal, A. (2019). GIDA MEVZUATI VE GIDA GÜVENLİĞİ. International Journal of Social and Humanities Sciences, 3(1), 179-198.
Notes
Lecture notes and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines the basic concepts of food legislation and food law. |
| LO02 | Explain the purpose and scope of the Law No. 5996 on Veterinary Services, Plant Health, Food and Feed. |
| LO03 | Distinguishes between registration and approval procedures of food establishments. |
| LO04 | The control officer understands the responsibilities of the engineer in charge of food production and professional ethical values. |
| LO05 | Lists the general rules of the Food Hygiene Regulation. |
| LO06 | Lists the principles of inspection for food production and sales establishments. |
| LO07 | Explains the Turkish Food Codex Regulation Horizontal Food Codex and basic regulations (packaging, additives, labeling, contaminants). |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| PLO01 | - | ||
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | 5 |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Basic principles of food legislation | Lecture note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Food laws, history of National Food Legislation | Lecture note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Law No. 5996 on Veterinary Services, Plant Health, Food and Feed (Traceability/Risk analysis/Official controls/Administrative sanctions) | Lecture note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Law No. 5996 on Veterinary Services, Plant Health, Food and Feed (Food Safety Requirements/Business Responsibilities) | Lecture note | Öğretim Yöntemleri: Anlatım |
| 5 | Food Hygiene Regulation | Lecture note | Öğretim Yöntemleri: Anlatım |
| 6 | Regulation on Registration and Approval Procedures of Food Establishments | Lecture note | Öğretim Yöntemleri: Anlatım, Örnek Olay |
| 7 | Food control regulation/Food ethics/Professional ethics | Lecture note | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 8 | Mid-Term Exam | Lecture note | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 9 | Food ethics/Professional ethics | Lecture note | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Technical Visit: TKB Adana Provincial Directorate of Agriculture Control Department and Provincial Control Laboratory Directorate | Lecture note | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Deney / Laboratuvar |
| 11 | Geographical indications products and their control | Lecture note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Turkish Food Codex Regulation - (Horizontal Food Codex) Packaging and Flavorings | Lecture note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Food Additives Regulation | Lecture note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Food Labeling Regulation | Lecture note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Contaminants Regulation, Product Communiqués (Vertical Food Codex) / International Food Legislation - CAC (Codex Alimentarius Commission) | Lecture note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Lecture note | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Lecture note | 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 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 54 | ||
| Total Workload / 25 (h) | 2,16 | ||
| ECTS | 2 ECTS | ||