COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Food Legislation and Ethics FE314 6/Spring 2+0 2 6
Prerequisites  
Language of Instruction English
Course Level Undergraduate
Course Type Compulsory
Course Instructor Dr. Selin YABACI KARAOĞLAN
Assistants -
Goals General frame information of Turkish Food Legislation , International standards, Food safety agencies (Codex Alimentarius, FAO, WHO, EFSA). To be aware of the rights and responsibilities as a food engineer. Emphasize the importance of the concepts of food ethics, engineering ethics.
Content Food quality concept and quality items of food
•Turkish food legislation and food inspection
(Law 5996-Veterinary Sevices, Plant Health, Food and Feed Law-2010)
•The concept of food security, the overall situation of food safety in the European Union countries and Turkey
•Food safety management systems (ISO 22000:2005, HACCP-TS 13001 , and other systems: GAP, GMP,GHP,GLP,GVP,GDP,SSOP,BRC,IFS, EUROP GAP, GLOBAL GAP)
•Food security, Food Justice and a Fair Food Future, Sustainable Agriculture
•Ethics in Engineering, Food Ethics Council, Tarım ve Gıda Etiği Derneği
Learning Outcomes Teaching Methods Assessment Methods
To gain basic knowledge about Turkish Food Legislation 1,2,3,11,15 A,C,D
Understanding of the engineering profession with ethical values and responsibility; Information on the relevant legal compliance and legal consequences of food engineering applications
Current problems and applications of food engineering
 
 
 
 
Teaching Methods:  1: Lecture, 2: Question-Answer, 3: Discussion, 4: Drilland Practice, 5: Demonstration, 6: Motivations to Show, 7: Role Playing, 8: Group Study, 9: Simulation, 10: Brain Storming, 11: Case Study, 12: Lab / Workshop, 13: Self Study, 14: Problem Solving, 15: Project Based Learning, 16: Undefined
Assessment Methods:  A: Testing, B: Oral Exam, C: Homework, D: Project / Design, E: Performance Task,           F: Portfolio, G: Undefined
 
COURSE CONTENT
Week Topics Study Materials
1 Introduction to Food Legislation  
2 Food quality concept and quality items of food, health claims, nutrition claims  
3 Turkish food legislation History  
4 Turkish food legislation  (Law 5996-Veterinary Sevices, Plant Health, Food and Feed Law-2010)  
5 Turkish food legislation (Law 5996-Veterinary Sevices, Plant Health, Food and Feed Law-2010) cont'd  
6 Innovations of Law 5996  
7 Regulations Regarding The Law No 5996 - Regulation Regarding Approval and Registration Procedures  
8 Food Inspection in Turkey  
9 Food safety management systems (ISO 22000:2005, HACCP-TS 13001 , and other systems  
10 Food safety/security  
11 Food Safety in Turkey  
12 Food Justice and a Fair Food Future  
13 Sustainable Agriculture  
14 Ethics in Engineering/Job Ethics  
           
       
RECOMMENDED SOURCES
Textbook 1. Turkish food legislation  (Law 5996-Veterinary Sevices, Plant Health, Food and Feed Law-2010)
2. Gıda Güvenliği ve Gıda Mevzuatı, 2017. Nevzat Artık, Nevin Şanlıer, Aybuke Ceyhun Sezgin. Detay Yayıncılık. Ankara
Additional Resources 3. Food Ethics. Ben Mepham. Routledge, London and New York.2002.
 
 
 
MATERIAL SHARING
Documents 1-8 Weeks  
Exam Questions  
9-14 Weeks  
Assignments Homeworks  
Exams Date of Exams  
Date of Quizzes  
 
ASSESSMENT
IN-TERM STUDIES QUANTITY  
Midterm Exam 1 35
Assignment 13 5
Project 1 15
Total 55
Final Exam 1 45
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 55
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 45
Total 100
 
COURSE CATEGORY Vocational
 
 COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 Learning the fundamental principles of mathematics, science and engineering, and gaining the sufficient knowledge in the food engineering subjects.
1
2 Gaining the ability to define and solve complex engineering problems related to the food engineering.
1
3 Gaining the ability to analyze and design a complex system, process, device or product in the direction of defined targets under realistic constraints and conditions.
4
4 Gaining the ability to develop, select and use modern techniques and tools, and to use information technologies effectively.
1
5 Gaining the ability to design and conduct experiments/projects and to interpret data by analyzing the results. 1
6 Gaining the ability to work individually and within disciplinary or interdisciplinary teams.
3
7 Gaining the skills of oral and written communications.
5
8 Recognizing the importance of life-long learning and gaining the ability to constantly renew his/herself.  4
9 Gaining the understanding of the engineering profession with ethical values and sense of responsibility; the awareness about the relevant legislative compliance and legal consequences of food engineering applications.
5
10 Gaining the knowledge on current problems and the effects of food engineering applications on topics such as community health, environment, sustainable development, and work safety.  5
11 Gaining the knowledge of project development and management, and the ability to realize the projects by developing new ideas on the applications of food engineering. 4
12    
Contribution: 1: Very-Low, 2: Low, 3: Mid, 4:High, 5:Very-High
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) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 3 48
Assignments 13 4 52
Project 1 32 32
Mid-terms 1 2 2
Final Exam 1 2 2
Total Work Load 184
Total Work Load / 30 (h) 6.13
ECTS Credit of the Course 6