TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Master's Degree Without Thesis
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	10
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Learns the definition of law and basic concepts of law. 2) Learns the necessary conditions for the organization of food control and food control system. 3) Learns the factors necessary for the preparation of modern food laws, regulations and standards. 4) Food law and food legislation, regulations, regulations and so on. Understand. 5) Learns the responsibilities of food manufacturing businesses and sellers.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	This course introduces basic information about international food legislation, basic principles of food legislation, consumer rights, international and national standards, Codex Alimentarius Commission, food legislation and food control in Turkey, ISO-9000 and Turkish Standards Institute.
COURSE CONTENTS	WEEK TOPICS 1st Week Scope, reason, importance and rules of the course 2nd Week Basic concepts of law 3rd Week Food law and food legislation 4th Week Necessity for food control and organization of food control system 5th Week Preparation of modern food law, regulations and standards 6th Week Food law in Turkey, regulations, communications and promotion of standards 7th Week Food law in Turkey, regulations, communications and promotion of standards 8th Week Midterm 9th Week Food law in Turkey, regulations, communications and promotion of standards 10th Week Food law in Turkey, regulations, communications and promotion of standards 11th Week Responsibilities of food producers and sellers 12th Week Responsibilities of food producers and sellers 13th Week İnternational food legislation 14th Week İnternational food legislation 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. International Food Legislation. 2. Lecture notes.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Total(%) 30 Contribution of In-term Studies to Overall Grade(%) 30 Contribution of Final Examination to Overall Grade(%) 70 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz Individual or group work 14 10 140 Preparation for Final exam 1 40 40 Course hours 14 3 42 Preparation for Midterm exam 1 50 50 Laboratory (including preparation) Final exam 1 2 2 Homework 1 20 20 Total Workload 296 Total Workload / 30 9,86 ECTS Credits of the Course 10
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No