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Course Code: 
NUT 214
Course Period: 
Spring
Course Type: 
Core
Theoric: 
2
Practice: 
0
Lab: 
0
Credits: 
2
ECTS: 
4
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
The aim of this course is to generally inform about food legislation in Turkey.
Course Content: 

Legislations about food and food practices in Turkey

Course Methodology: 
Teaching Methods: 1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
Assessment Methods: 1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False

Vertical Tabs

Course Learning Outcomes

Learning Outcomes

Program Learning Outcomes

Teaching

Methods

Assessment Methods

 1) Explains the definitions, properties and groups of water and food.

1,8

1,2,3

1,2,3,4

 2)Explains the contents and chemical structure of foods.

1,8

1,2,3

1,2,3,4

3) Explains the methods of food analysis

1,8

1,2,3

 1,2,3,4

4) Explains the methods of enzymatic analysis and importance of enzymes in food.

1,8

1,2,3

 1,2,3,4

5) Explains the metabolic functions, importance and sources of inorganic salts and elements.

1,8

1,2,3

 1,2,3,4

 

Course Flow

COURSE CONTENT

Topics

Study Materials

 

INTRODUCTION TO FOOD CONTROL AND FOOD LEGISLATION

 

 

IMPORTANCE OF FOOD CONTROL

 

 

ISO 9001:2015 QUALITY MANAGEMENT SYSTEM

 

 

ISO 9001 QUALITY MANAGEMENT SYSTEM ORGANIZATION CHART

 

 

ISO 9001 QUALITY MANAGEMENT SYSTEM DOCUMENTATION

 

 

ISO 9001 QUALITY MANAGEMENT SYSTEM PROCESS MANAGEMENT

 

 

MIDTERM

 

 

TS EN ISO 22 000 INTRODUCTION TO FOOD SAFETY MANAGEMENT SYSTEM 
 

 

HACCP, FOOD SAFETY AND RISK MANAGEMENT SYSTEM
 

 

INTRODUCTION TO FOOD LAWS AND REGULATIONS IN TURKEY TURKISH FOOD CODEX
 

 

CODEX ALIMENTARIUS and INTERNATIONAL FOOD TRADE
 

 

FOOD PACKAGING AND LABELING PRINCIPLES
 

 

FOOD CONTAMINATION
 

 

FOOD ADDITIVES

 

 

OVERVIEW 

 

 

 

Recommended Sources

RECOMMENDED SOURCES

Textbook

Gıda Güvenliği Ve Gıda Mevzuatı Nevzat Artık,      Gıda Endüstrisinde “Güvenli Gıda” Üretmek, Telime Mahmutoğlu, ODTÜ Yayınevi

Nevin Şanlıeri Aybüke Ceyhan Sezgin, Detay Yayıncılık

Additional Resources

http://www.gkgm.gov.tr

http://www.codexalimentarius.org

 

 

Material Sharing

MATERIAL SHARING

Documents

Power point presentations

Assignments

 

Exams

1 Midterm, 1 Final
 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

80

Assignment

1

20

Total

 

100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

60

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

40

Total

 

100

 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

No

Program Learning Outcomes

Contribution

1

2

3

4

5

1

Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation. 

 

 

 

 

X

2

 Gains expertise in the scientific researh methods.

X

 

 

 

 

3

Knows spesific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

X

 

 

 

 

4

Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.

X

 

 

 

 

5

Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

X

 

 

 

 

6

Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.

X

 

 

 

 

7

Develops solutions for social nutrition problems and contributes to the development of plans and policies.

 

X

 

 

 

8

Gains abilitiy to communicate with his/her colleagues and applies the most appropriate and recent techniques in multi-disciplinary work.

 

 

 

 

X

 

9

Organizes activities aimed at improving nutritional status if necessary by determining the nutritional status of his/her environment.

 

X

 

 

 

10

Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.

 

X

 

 

 

11

Knows the importance of food service systems institutions on human health and applies total quality management in production processes.

 

X

 

 

 

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total Workload (Hour)

Course Duration (Including the exam week: 16x Total course hours)

15

2

30

Hours for off-the-classroom study (Pre-study, practice)

17

2

34

Mid-terms

1

2

2

Homework

1

22

22

Final examination

1

2

2

Total Work Load

 

 

90

Total Work Load / 25(h)

 

 

3,6

ECTS Credit of the Course

 

 

4