Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits	Last Updated Date
7	GMS407	FOOD LEGISLATION	2+0+0	2	5	20.10.2026

Course Details

Language of Instruction	Turkish
Level of Course Unit	Bachelor's Degree
Department / Program	Gastronomy and Culinary Arts
Type of Program	Formal Education
Type of Course Unit	Elective
Course Delivery Method	Face To Face
Objectives of the Course	The aim of this course is to equip students with the skills necessary to read, understand, and correctly interpret the national and international regulations governing food safety for which they are responsible.
Course Content	This course will introduce food laws, regulations, circulars, and standards in Türkiye; and address the responsibilities of food producers and sellers.
Course Methods and Techniques	Accessing and reviewing current food legislation, reading and interpreting legislative texts, case analysis, participating in discussions, and preparing case-based reports.
Prerequisites and co-requisities	None
Course Coordinator	Associate Prof.Dr. Betul Karslioglu betul.kokay@hku.edu.tr
Name of Lecturers	Asist Prof.Dr. BETÜL KARSLIOĞLU
Assistants	None
Work Placement(s)	No

Recommended or Required Reading

Resources	MEVZUAT.GOV.TR
Course Notes	Law No. 5996 on Veterinary Services, Plant Health, Food and Feed; Current regulations and communiqués published within the scope of the Turkish Food Codex; Legislation and implementation guides of the General Directorate of Food and Control of the Ministry of Agriculture and Forestry of the Republic of Turkey.
Documents	.
Assignments	.
Exams	.

Course Category

Social Sciences	%50
Field	%50

Planned Learning Activities and Teaching Methods

Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration	Total Work Load
Course Duration	14	2	28
Hours for off-the-c.r.stud	14	8	112
Assignments	1	10	10
Mid-terms	1	1	1
Final examination	1	1	1
Total Work Load			Number of ECTS Credits 5 152

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:

No	Learning Outcomes
1	Understanding the regulations, statutes, and standards within food law and food legislation
2	Understanding food laws, regulations, communiqués, and standards worldwide and in Türkiye
3	Understanding the responsibilities of food manufacturing businesses and food retailers
4	It analyzes and reports on cases encountered within the scope of food legislation in accordance with relevant legal regulations.

Weekly Detailed Course Contents

Week	Topics	Study Materials	Materials
1	General overview of the course	.	.
2	Introduction to the Turkish Food Codex	.	.
3	LAW ON VETERINARY SERVICES, PLANT HEALTH, FOOD AND FEED	.	.
4	Turkish Food Codex Regulation on Nutrition Declarations	.	.
5	Turkish Food Codex Regulation on Food Labelling and Consumer Information	.	.
6	Turkish Food Codex Communiqué on Cocoa and Chocolate Products	.	.
7	Turkish Food Codex Communiqué on Turkish Delight	.	.
8	Midtherm	.	.
9	TS 1070 – Turkish Sausage (Fermented Sausage) Standard and determination of assignment topics.	.	.
10	Review of current legislation and resources related to the specified topic.	.	.
11	Turkish Food Codex Microbiological Criteria Regulation	.	.
12	Legal Assessment of the Case within the Framework of Food Legislation	.	.
13	Reviewing and providing feedback on the draft case study reports.	.	.
14	Review and evaluation of the prepared draft case study reports.	.	.
15	Case Report Presentation and Delivery	.	.

Contribution of Learning Outcomes to Programme Outcomes

Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant