Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits	Last Updated Date
2	GMDR627	Food Safety Policies	3+0+0	3	7	21.10.2026

Course Details

Language of Instruction	Turkish
Level of Course Unit	Doctorate'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 provide students with an understanding of food safety principles and national and international food policies, while enhancing their knowledge and awareness of safe food production and sustainable food systems.
Course Content	The concept of food safety, foodborne risks, food legislation, national and international food policies, and current food safety practices.
Course Methods and Techniques	Lectures by the instructor, lectures combined with discussion, problem-solving sessions, problem-solving assignments, term research/project assignments, and reviews of books and academic studies.
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	FOOD SAFETY AND FOOD LEGISLATION
Course Notes	Resources recommended by the course instructor
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

In-Term Studies	Quantity	Percentage
Project	1	% 100
Total	1	% 100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration	Total Work Load
Course Duration	16	3	48
Hours for off-the-c.r.stud	16	3	48
Assignments	16	3	48
Presentation	3	6	18
Mid-terms	1	1	1
Project	16	3	48
Total Work Load			Number of ECTS Credits 7 211

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

No	Learning Outcomes
1	Explains the fundamental concepts and principles of food security.
2	Evaluates national and international food policies and food security practices.
3	Evaluates current issues and policy approaches regarding food security.

Weekly Detailed Course Contents

Week	Topics	Study Materials	Materials
1	GENERAL COURSE OVERVIEW	.	.
2	FOOD SECURITY AND GLOBAL HUNGER	.	.
3	FACTORS THREATENING FOOD SAFETY	.	.
4	FOOD SAFETY AND FRAUD	.	.
5	FOOD POLICIES AND STRATEGIES	.	.
6	NATIONAL FOOD SAFETY POLICIES	.	.
7	EU FOOD SAFETY POLICIES	.	.
8	GENERAL REVIEW	.	.
9	MIDTERM EXAM	.	.
10	Review of National Food Regulations	.	.
11	RASFF DATABASE USAGE	.	.
12	Search in the RASFF database	.	.
13	Search in the RASFF database	.	.
14	RESEARCH PRESENTATION	.	.
15	Research Assignment Submission	.	.
16	FİNAL EXAM	.	.

Contribution of Learning Outcomes to Programme Outcomes

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