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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMS 307INTERNATIONAL FOOD LEGISLATION2 + 05th Semester3

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective The goal of the course is to teach students international food legislation
Course Content An overview of the systems of food regulation practiced in different regions of the world. Also, rules and regulations for genetic modification, importation, food additives and ingredients, microbial safety and regulatory compliance will be covered. 
Prerequisites GMS 209 FOOD SCIENCE AND TECHNOLOGIES
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1To have information about the laws and regulations related with food engineering
2To learn how to access laws, regulations or communiqués related with foods.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 00134534533445534534
LO 00233445534534533445
Sub Total6797910679791067979
Contribution34545534545534545

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14114
Assignments122
Mid-terms144
Final examination2816
Total Work Load

ECTS Credit of the Course






78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2020-2021 Fall1HANDE MUTLU ÖZTÜRK


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMS 307 INTERNATIONAL FOOD LEGISLATION 2 + 0 1 Turkish 2020-2021 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. HANDE MUTLU ÖZTÜRK hmozturk@pau.edu.tr TUR A0207 %70
Goals The goal of the course is to teach students international food legislation
Content An overview of the systems of food regulation practiced in different regions of the world. Also, rules and regulations for genetic modification, importation, food additives and ingredients, microbial safety and regulatory compliance will be covered. 
Topics
WeeksTopics
1 FOOD TERORİSM
2 FOOD ALLERGEN
3 FOOD SAFETY
4 GMP
5 ISO 9001
6 ISO 9001
7 HACCP
8 HACCP
9 HACCP
10 ISO 22000
11 ISO 22000
12 ISO 22000
13 IFS
14 BRC
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes