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  1. Faculty of Health Sciences
  2. Department of Nutrition and Dietetics
  3. Course Structure Diagram with Credits
  4. Food Control and Legislation
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
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Last Updated: 21/10/2026

Code - Course Title Course Type Laboratory + Practice ECTS
BDY308 - Food Control and Legislation VI. SEMESTER 2 +0 3.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) ÖĞR. GÖR. DR. EMRAH YILDIZ
Mode of Delivery This course will only face-to-face training.
Place of Delivery On Campus
Used Educational Platforms Face-to-face
Prerequisites None.
Courses Recomended None.
Recommended Resources Gıda Mevzuatı ve Kalite Yönetimi, Ed: Yard. Doç. Dr. Elif ÖZTETİK, Anadolu Üniversitesi Yayınları, 2009.Türk Gıda Kodeksi- Gıda Tarım ve Hayvancılık BakanlığıAvrupa Birliği Sağlık ve Beslenme Beyanları - https://ec.europa.eu/food/safety/labelling_nutrition/claims_en Avrupa Gıda Güvenliği Otoritesi (EFSA) - http://www.efsa.europa.eu/ Bagchi, Debasis, and Swaroop, Anand. Food Toxicology, CRC Press, 2017. Baughan, Joan Sylvain. Global Legislation for Food Contact Materials. Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 278, 2015. Curtis, Patricia A. Guide to US Food Laws and Regulations. Second Edition,Wiley Blackwell, 2013. Msagati, Titus A.M. Chemistry of Food Additives and Preservatives. Wiley Blackwell, 2013.
Work Placement Not applicable.
Aims of the Course To enable students to understand the fundamental concepts of food control and food legislation, the applicable national and international legal regulations, and the principles of food safety and quality control; and to evaluate legislation governing food production, processing, storage, labeling, and consumption, as well as interpret food safety risks within the framework of relevant legal requirements.

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 LO-1 LO-2 Introduction to Food Control and Legislation Lecture Question & Answer Discussion Brain Storming
Week - 2 LO-1 LO-2 LO-3 Basic Concepts of Food Control and Legislation Lecture Question & Answer Discussion Brain Storming
Week - 3 LO-1 LO-2 LO-3 Legal Status and Regulations Regarding Food in Our Country Lecture Question & Answer Discussion Brain Storming
Week - 4 LO-1 LO-2 LO-3 LO-4 Legal Status and Regulations Regarding Foods in the World Lecture Question & Answer Discussion Brain Storming
Week - 5 LO-1 LO-2 LO-3 Laws Regarding Food Control (Laws 560-5179-5996) Lecture Question & Answer Discussion Brain Storming
Week - 6 LO-1 LO-2 LO-3 Regulations on Food Control Lecture Question & Answer Discussion Brain Storming
Week - 7 LO-1 LO-2 LO-3 LO-4 Food Communiqués Lecture Question & Answer Discussion Brain Storming
Week - 8 LO-1 LO-2 LO-3 LO-4 Food Communiqués Lecture Question & Answer Discussion Brain Storming
Week - 9 LO-1 LO-2 LO-3 LO-4 Legal Arrangements in Food Production, Processing and Storage Stages Lecture Question & Answer Discussion Brain Storming
Week - 10 LO-1 LO-2 LO-3 LO-4 Legal Arrangements in Food Production, Processing and Storage Stages Lecture Question & Answer Discussion Brain Storming
Week - 11 LO-1 LO-2 LO-3 LO-4 Control Mechanisms of Nutrients by the Ministry Lecture Question & Answer Discussion Brain Storming
Week - 12 LO-1 LO-2 LO-3 LO-4 Control Mechanisms of Nutrients by the Ministry Lecture Question & Answer Discussion Brain Storming
Week - 13 LO-1 LO-2 LO-3 LO-4 Properties of Food Additives and Their Use in Foods Legal Regulations on Food Additives Lecture Question & Answer Discussion Brain Storming
Week - 14 LO-1 LO-2 LO-3 LO-4 Food Pollution and Related Legal Regulations (Metallic Contaminations, Detergents, Plastics, Toxic Items Caused by Cooking) Lecture Question & Answer Discussion Brain Storming

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  • Multiple Choice Test Short-Answer Test True-False Test

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