Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
7GMS002FOOD LEGISLATION2+0+02320.10.2026
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 legislation they are responsible for in ensuring food safety.
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 Lectures, question-and-answer sessions, discussions, case studies, legislation review, problem-solving, and group work.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Associate Prof.Dr. BETÜL KARSLIOĞLU
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources 5996 Sayılı Veteriner Hizmetleri, Bitki Sağlığı, Gıda ve Yem Kanunu
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.

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
In-Term Studies Quantity Percentage
Mid-terms 1 % 50
Final examination 1 % 50
Total
2
% 100

 
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 4 56
Assignments 1 1 1
Mid-terms 1 1 1
Final examination 1 1 1
Total Work Load   Number of ECTS Credits 3 87

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 It explains the fundamental concepts of food law, the scope of food legislation, and the hierarchical structure of legal regulations.
2 It compares food legislation in Türkiye and at the international level.
3 This document explains the legal responsibilities of businesses involved in food production and sales under food legislation.
4 It analyzes and reports on cases encountered within the scope of food legislation in accordance with relevant legal regulations.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 General introduction to the course.
2 Introduction to the Turkish Food Codex
3 Law No. 5996 on Veterinary Services, Plant Health, Food and Feed
4 Turkish Food Codex Nutrition Claims Regulation
5 Turkish Food Codex Food Labeling and Consumer Information Regulation
6 Turkish Food Codex Regulation on Cocoa and Chocolate Products
7 Turkish Food Codex Turkish Delight Regulation
8 midterm exam
9 TS 1070 – Turkish Sausage (Fermented Sausage) Standard and determination of assignment topics.
10 Case study
11 Turkish Food Codex Microbiological Criteria Regulation
12 Case Study: Legal Assessment within the Framework of Food Legislation
13 Reviewing and providing feedback on the draft case study reports.
14 Reviewing and providing feedback on the draft case study reports.
15 Case Report Presentation and Delivery

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
All 4
C1 4
C2 4
C3 4
C4 4

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