GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
FOOD REGULATION/BAN-1040
Course Title: FOOD REGULATION
Credits 2 ECTS 3
Course Semester 1 Type of The Course Elective
COURSE INFORMATION
 -- (CATALOG CONTENT)
 -- (TEXTBOOK)
 -- (SUPPLEMENTARY TEXTBOOK)
 -- (PREREQUISITES AND CO-REQUISITES)
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- COURSE OBJECTIVES
 -- COURSE LEARNING OUTCOMES
Student will be able to describe fundamental principles of food regulation
Student will be able to examine national and international food standards
Student will be able to explain food control, inspection and safety
 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 --WEEKLY SCHEDULE
1. Week  Food Regulation, Quality, Safety- Definitions
2. Week  Food Quality Control
3. Week  Food Safety
4. Week  Food Safety Practices in the EU and Turkey
5. Week  Food Inspection
6. Week  Turkish Food Regulation and General Information
7. Week  Principles of Food Regulation
8. Week  Turkish Food Codex -1
9. Week  Turkish Food Codex -2
10. Week  Turkish Food Codex-3
11. Week  Turkish Food Codex-4
12. Week  National Food Standards and Control Criteria
13. Week  International Food Standards and Control Criteria
14. Week  Presentation of Homework
15. Week  
16. Week  
 -- TEACHING and LEARNING METHODS
 -- ASSESSMENT CRITERIA
 
Quantity
Total Weighting (%)
 Midterm Exams
1
80
 Assignment
1
20
 Application
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Percent of In-term Studies  
50
 Percentage of Final Exam to Total Score  
50
 -- WORKLOAD
 Activity  Total Number of Weeks  Duration (weekly hour)  Total Period Work Load
 Weekly Theoretical Course Hours
14
2
28
 Weekly Tutorial Hours
0
 Reading Tasks
5
2
10
 Searching in Internet and Library
5
2
10
 Material Design and Implementation
0
 Report Preparing
1
8
8
 Preparing a Presentation
1
6
6
 Presentation
1
2
2
 Midterm Exam and Preperation for Midterm Exam
1
6
6
 Final Exam and Preperation for Final Exam
1
9
9
 Other (should be emphasized)
0
 TOTAL WORKLOAD: 
79
 TOTAL WORKLOAD / 25: 
3.16
 Course Credit (ECTS): 
3
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1Has awareness of lifelong learning and current information about the area of food analysis and nutritionX
2Uses theoretical and practical knowledge about food analysis to solve food analysis problems
3Produces and realizes projects to solve problems in the field of food
4Designs food and water related analysis, selects, applies, evaluates and reports the analytical methods suitable for the purpose
5Uses computer and advanced technological analysis devices for applications related to food analysis
6Evaluates the nutrition-health relationship and uses it in her/his professionX
7Knows and interprets nutrient content, food-drug, drug-food interactions, food additives, food regulationX
8In addition to individual study, she/he actively works in disciplinary and interdisciplinary scientific groups
9Conducts national and international resource research in order to access informationX
10Presents his/her research on a scientific subject in written, oral and visual form at national/international level
11Knows and applies professional and ethical responsibilitiesX
12Follows and interprets social and cultural developments in food analysis and nutrition
 -- NAME OF LECTURER(S)
   (Assoc. Prof. Buket ER DEMİRHAN , Assist. Prof. Burak DEMİRHAN)
 -- WEB SITE(S) OF LECTURER(S)
   (http://www.websitem.gazi.edu.tr/site/erbuket , https://websitem.gazi.edu.tr/site/bdemirhan)
 -- EMAIL(S) OF LECTURER(S)
   (erbuket@gazi.edu.tr , bdemirhan@gazi.edu.tr)