DENTISTRY (ENGLISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

General Information about the Course

Course Code: GMS301
Course Title: Food Legislation
Course Semester: 8. Semester / Spring
Course Credits:
Theoretical Practical Credit ECTS
3 0 3 5
Language of instruction: TR
Prerequisite of the course: No
Type of course: Non-Departmental Elective
Level of course:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s): Demet Tüzünkan

Purpose and content of the course

Course Objectives: To understand the legal requirements regarding the environments where food is produced, processed, stored, offered for sale and consumed.
Course Objective: To define the basic concepts related to the legal legislation, to comprehend the food hygiene regulation. To know Turkish food codex regulation. To know the food additives regulation.
Mode of Delivery:

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)
  1) 1. Knows the regulations and directives in food law. 2. Comprehends the regulations in the food legislation.
Skills (Describe as Cognitive and/or Practical Skills.)
  1) 1. Counts the requirements for food control and the necessary conditions for the organization of the food control system. 2. Lists the responsibilities of food producing businesses and salespeople.
Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
  1) 1. Have competence about the conditions necessary for the preparation of food laws, regulations and standards.

Course Topics

Week Subject
Related Preparation Pekiştirme
1) 1. Basic concepts of legal legislation 2.Requirement for food control and organization of food control system 3. Turkish food codex regulation 4. Product communiqués, Turkish standards 5. Regulation on the production, consumption and inspection of foods 6. Regulations on food packaging and labeling 7. Food hygiene regulation 8.HACCP system 9. Food additives regulation 10. Microbiological criteria regulation 11. Regulations on the establishment and operation of food establishments 12. Regulations on water 13. Regulations regarding the working personnel 14. Regulations on waste disposal
References: 1. Artık, N., Şanlıer, N. ve Ceyhun Sezgin, E. (2021). Gıda Güvenliği ve Gıda Mevzuatı. Ankara: Detay Yayıncılık
2. Özen, M. (2015). Gıda Hukuku. Adalet Yayınevi

Ders - Program Öğrenme Kazanım İlişkisi

No Effect 1 Lowest 2 Average 3 Highest
       
Ders Öğrenme Kazanımları

1

1

3

Program Outcomes
1) The normal, abnormal and pathological structures and functions related to oral and dental health in detail.
2) The basic and up-to-date knowledge required by the dentistry profession.
3) The integration of knowledge from different disciplines in the clinic phase and to put their knowledge into practice.
4) Applying knowledge in a holistic approach in professional practice.
5) Evaluating the accuracy, reliability and validity of the knowledge.
6) Showing a systematic approach to diagnosis.
7) Delivering optimum care for patients with correct diagnosis and treatment plan.
8) Conduct a clinical study or a project individually in the field of dentistry.
9) Take responsibility for the use of all technological tools used in dental treatment.
10) Take responsibility in planning and management of either routine applications or complex and unforeseen problems.
11) Participate in national and international academic studies by adopting lifelong learning, share and compare written, verbal and visual information with their colleagues.
12) Follow the evidence-based dentistry knowledge and use the up-to-date knowledge in professional practice within the framework of national values and country facts for the benefit of the society.
13) Use the information and communication technologies at the level required by the field of dentistry.
14) Take part and responsibilities in preventive programs at the social level, and ensure the protection and development of health by applying modern treatment methods with an approach that is patient-oriented, in line with human rights and compatible with the health economy.
15) Organize and implement social responsibility projects and activities.
16) Have proficiency in one foreign language at minimum B1 Level according to European Language Portfolio Global Scale, have written and oral communication skills and follow the developments in their field.
17) Apply the principle of entrepreneurship, business practices and processes with innovative technology in dentistry.
18) Are aware of the significance of ethical rules and legal responsibilities required by the profession.
19) Have knowledge about teamwork, leadership, risk management, patient safety, universality of social rights, social justice, quality management, personal development, environmental protection, occupational health and safety in the delivery and management of oral and dental healthcare services.
20) Implement the required practices in the clinic management, auxiliary personnel training, prevention methods from occupational diseases.

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance % 0
Laboratory % 0
Application % 0
Practice Exam % 0
Quizzes % 0
Homework Assignments % 0
Presentation % 0
Project % 0
Special Course Internship (Work Placement) % 0
Field Study % 0
Article Critical % 0
Article Writing % 0
Module Group Study % 0
Brainstorming % 0
Role Playing + Dramatizing % 0
Out of Class Study % 0
Preliminary Work, Reinforcement % 0
Application Repetition etc. % 0
Homework (reading, writing, watching movies, etc.) % 0
Project Preparation + Presentation % 0
Report Preparation + Presentation % 0
Presentation / Seminar Preparation + Presenting % 0
Oral examination % 0
Midterms 1 % 40
Final 1 % 60
Report Submission % 0
Bütünleme % 0
Kanaat Notu % 0
Committee % 0
Yazma Ödev Dosyası % 0
Portfolio % 0
Take-Home Exam % 0
Logbook % 0
Discussion % 0
Participation % 0
total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
total % 100

Calculation of Workload and ECTS Credits

Activities Number of Activities Workload
Course Hours 14 42
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) 13 26
Homework (reading, writing, watching movies, etc.) 13 39
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams 7 14
MIDTERM EXAM (Visa) 8 8
Preparing for the General Exam 14 28
GENERAL EXAM (Final) 14 14
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload 171
ECTS (30 saat = 1 AKTS ) 5