PhD in Nutrition and Dietetics with a bachelor's degree
PhD	TR-NQF-HE: Level 8	QF-EHEA: Third Cycle	EQF-LLL: Level 8

General course introduction information

Course Code:

BDY552

Course Name:

Food Quality and Safety

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	8

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

PhD

TR-NQF-HE:8. Master`s Degree

QF-EHEA:Third Cycle

EQF-LLL:8. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER

Course Lecturer(s):

Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER

Course Assistants:

Course Objective and Content

Course Objectives:

To explain the definitions and related standards of food quality and safety, methods used in quality control, quality control chain, physical, chemical and microbiological factors that impair food safety, food labels, imitation and adulteration and related legal regulations.

Course Content:

Food spoilage and related factors
Food quality and safety and related standards
Definition of hygiene and related standards
Information to be found on food labels
Definition of imitation and adulteration and examples of imitation and adulteration in foods
Food additives and possible toxic effects
Food poisoning
Organic food and related standards
Pesticides and their toxic effects
GMO and related standards

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
1) Learn food spoilage and related factors.
2) Define food quality and safety and related standards.
3) • Learn the information that should be found on food labels.
4) • Learn the definition of imitation and adulteration and the most common imitation and adulteration in foods.
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Definitions of food quality and safety and importance for human health	Reading the related articles and standards and also, chapters from the book.
2)	Standards on food quality and safety, relevant definitions and standards in Turkish Food Codex	Reading the related articles and standards and also, chapters from the book.
3)	Food additives and possible toxic effects	Reading the related articles and standards and also, chapters from the book.
4)	Information and related standards that should be found on the food labels	Reading the related articles and standards and also, chapters from the book.
5)	Definition of imitation and adulteration and examples of imitation and adulteration in foods	Reading the related articles and standards and also, chapters from the book.
6)	Microbiological spoilage and food poisoning in foods	Reading the related articles and standards and also, chapters from the book.
7)	MIDTERM	Reading the related articles and standards and also, chapters from the book.
8)	Pesticides and their toxic effects	Reading the related articles and standards and also, chapters from the book.
9)	Organic food and related standards	Reading the related articles and standards and also, chapters from the book.
10)	GMO and related standards and safety	Reading the related articles and standards and also, chapters from the book.
11)	Packaging materials and their effects on health	Reading the related articles and standards and also, chapters from the book.
12)	Definition of hygiene and related regulations	Reading the related articles and standards and also, chapters from the book.
13)	Student presentations on the subject	Reading the related articles and standards and also, chapters from the book.
14)	Student presentations on the subject	Reading the related articles and standards and also, chapters from the book.

Sources

Course Notes / Textbooks:	Ders notları haftalık olarak verilecektir. İlgili standartlar. Reading material will be given on weekly basis . Relevant standarts.
References:	- Artık, N., Şanlıer, N., Ceyhun Sezgin A., 2019, Gıda Kontrolü ve Mevzuatı, 1.Baskı, Ankara.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4
Program Outcomes
1) To be able to defend original ideas in discussing the issues in the field, to analyze and develop social relations and norms that direct these relations with a critical point of view
1) Increase decision-making ability by developing rational solutions with creative and critical thinking method to new developments related to the field and possible problems.
2) To acquire the ability to develop, authenticate and deepen the level of expertise by researching, discussing and discussing more sophisticated and advanced information in an up-to-date and original manner in relation to the graduate education that the student has received.
3) Be able to evaluate and use new information in the field with a systematic approach.
5) To develop multidisciplinary study skills and to provide practical approaches to solve interdisciplinary problems and to be a leader in the team here.
7) to contribute to the solution of social, scientific, cultural and ethical problems encountered in the issues related to the moment, to make good use of the strategic decision-making processes in the solution of these problems and to contribute to the society in which it lives

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To be able to defend original ideas in discussing the issues in the field, to analyze and develop social relations and norms that direct these relations with a critical point of view
1)	Increase decision-making ability by developing rational solutions with creative and critical thinking method to new developments related to the field and possible problems.
2)	To acquire the ability to develop, authenticate and deepen the level of expertise by researching, discussing and discussing more sophisticated and advanced information in an up-to-date and original manner in relation to the graduate education that the student has received.
3)	Be able to evaluate and use new information in the field with a systematic approach.
5)	To develop multidisciplinary study skills and to provide practical approaches to solve interdisciplinary problems and to be a leader in the team here.
7)	to contribute to the solution of social, scientific, cultural and ethical problems encountered in the issues related to the moment, to make good use of the strategic decision-making processes in the solution of these problems and to contribute to the society in which it lives

Learning Activity and Teaching Methods

Expression
Lesson
Homework
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Presentation	1	% 20
Final	1	% 60
Paper Submission	1	% 20
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Study Hours Out of Class	14	10	140
Presentations / Seminar	2	1	2
Midterms	1	14	14
Paper Submission	1	14	14
Final	1	14	14
Total Workload			226