TÜRKÇE
ENGLISH
Information
| Unit | |
| Code | SD0841 |
| Name | Food Fraud and Detection Techniques |
| Term | 2026-2027 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. ONUR SEVİNDİK |
| Course Instructor |
Öğr. Gör. ONUR SEVİNDİK
(Güz)
(A Group)
(Ins. in Charge)
Öğr. Gör. ONUR SEVİNDİK (Güz) (B Group) (Ins. in Charge) |
Course Goal / Objective
This course aims to develop students' food literacy, introduce the concepts of food fraud and adulteration, enable them to make informed decisions when selecting safe and authentic food products, and provide fundamental knowledge about modern analytical methods used for the detection of food fraud. By the end of the course, students are expected to evaluate food products encountered in daily life from a scientific perspective and develop awareness of food fraud and its detection..
Course Content
This course covers the fundamental principles of food literacy and food safety, common forms of food fraud and adulteration, detection of fake foods, and their economic, ethical, and public health implications. Food labeling, misleading claims, consumer rights, and key considerations for making informed food choices will be discussed. Fraudulent practices involving honey, olive oil, vegetable oils, meat and dairy products, spices, coffee, tea, fruit juices, alcoholic beverages, and vinegar will be examined through practical examples. Basic and advanced analytical approaches for detecting food fraud will be introduced through real laboratory cases and current incidents. The course will also address the use of artificial intelligence, data analysis, and emerging technologies in food authentication, as well as future challenges related to safe and informed food consumption. 1. Food literacy and the concept of safe food 2. Concepts of food fraud and adulteration 3. Examples of food fraud in Türkiye and around the world 4. Economic, ethical, and public health impacts of food fraud 5. Food labeling, misleading claims, and consumer rights 6. Safe food selection in markets and local bazaars: What should consumers pay attention to? 7. Fraud in honey, olive oil, and vegetable oils 8. Fraud in meat and meat products, dairy products, spices, coffee, tea, fruit juices, alcoholic beverages, and vinegar 9. Fundamental analytical approaches used in food fraud detection 10. Modern analytical techniques for food fraud detection 11. Real laboratory case studies and scientific evaluation 12. Artificial intelligence, data analysis, and emerging technologies in food fraud detection 13. Discussion of current food fraud incidents 14. Safe food consumption and future challenges for consumers
Course Precondition
Resources
1. Spink J., Food Fraud Prevention. 2. Sun D.-W. (Ed.), Modern Techniques for Food Authentication. 3. Skoog, Holler & Crouch, Principles of Instrumental Analysis. 4. Tarım ve Orman Bakanlığı, Gıda Kodeksi ve Taklit-Tağşiş Duyuruları. 5. Enstrumental analiz, D. A. Skoog, F.J. Holler ve T.A. Nieman V.Baskı. Türkçe çeviri (E. Kılıç, F.Köseoğlu ve H.Yılmaz) Bilim Yayıncılık., Ankara.
Notes
Current news and case studies on food fraud, along with prevention and detection approaches implemented at national and international levels.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines the concepts of food literacy and safe food and explains their fundamental elements. |
| LO02 | Defines the concepts of food fraud and adulteration and distinguishes the differences between them. |
| LO03 | Recognizes common examples of food fraud encountered in Türkiye and around the world. |
| LO04 | Evaluates the main economic, ethical, and public health impacts of food fraud. |
| LO05 | Evaluates food labels and claims in terms of consumer rights and distinguishes misleading information. |
| LO06 | Applies the basic criteria that should be considered in terms of food safety and reliability when purchasing food from markets. |
| LO07 | Explains the main fraud practices encountered in honey, olive oil, and vegetable oils. |
| LO08 | Distinguishes common fraud and adulteration practices encountered in different food groups. |
| LO09 | Explains the basic analytical approaches used in the detection of food fraud and their purposes. |
| LO10 | Compares modern analytical techniques used in the detection of food fraud in terms of their fundamental principles. |
| LO11 | Interprets real laboratory findings in terms of food fraud and draws basic scientific conclusions. |
| LO12 | Explains the applications of artificial intelligence, data analysis, and emerging technologies in food fraud detection. |
| LO13 | Evaluates current food fraud cases in terms of scientific evidence and consumer safety. |
| LO14 | Makes informed choices regarding safe food consumption and evaluates potential future risks. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The basic principles of food literacy, safe food, and informed food consumption are introduced. | A brief literature review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Food fraud, adulteration, and related fundamental concepts are explained through examples. | Brief literature review | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 3 | Examples of food fraud cases encountered in Türkiye and around the world are examined. | Research on current examples of food fraud. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | The impacts of food fraud on economic losses, ethical issues, and public health are discussed. | Review of scientific and current sources related to the topic. | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Anlatım |
| 5 | Food labels, misleading claims, and consumer rights are evaluated through real product examples. | Review of basic information on food labeling and consumer rights. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Key points to consider when selecting safe and reliable food in markets and local bazaars are discussed through practical examples. | Review of label and packaging information of food products available in markets and local bazaars. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Common fraud practices in honey, olive oil, and other vegetable oils and their detection are discussed. | A brief literature review on fraud examples in the relevant food groups. | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 8 | Mid-Term Exam | General review of the course topics. | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Fraud practices in meat, dairy products, spices, coffee, tea, fruit juices, alcoholic beverages, and vinegar are examined. | Research on fraud examples encountered in different food groups. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Basic physical, chemical, and instrumental analytical approaches used in food fraud detection are introduced. | Review of sources on basic food analysis methods. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Modern chromatographic, spectroscopic, and isotopic techniques used in food fraud detection are discussed. | Review of basic information on modern analytical methods | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Food fraud is scientifically evaluated through real laboratory cases and analytical results. | A brief literature review | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 13 | Applications of artificial intelligence, chemometrics, data analysis, and emerging technologies in food fraud detection are examined. | A brief literature review on applications of artificial intelligence and data analysis in the food field. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Current food fraud incidents in Türkiye and around the world are discussed through selected cases. | Research on current food fraud news and cases. | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 15 | Safe food consumption, consumer awareness, and emerging food fraud risks are evaluated. | General review of the topics covered throughout the course. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | General review of the topics covered after the midterm exam. | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | General review of the topics covered all lessons | 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 | ||