| Course Name | Course Code | Period | AKTS | Credit |
|---|---|---|---|---|
| Food Control and Legislation | BND605 | 6 | 0 |
| Type of Course | Compulsory |
| Level of the Course | Undergraduate |
| Period | |
| AKTS | 6 |
| Credit | 0 |
| Learning Outcomes of the Course | |
| Course Description | |
| Required or Recommended Resources |
Book Title: Fundamentals of Food Quality Control and Food Safety Management Systems |
| Assignment Name | Start Date | Deadline | Responsibility Page Ranges |
| Assignment No. 1 - (BND605) Food Control and Legislation | 6.01.2025 | 6.04.2025 | Chapter 1-9 |
| Assignment No. 2 - (BND605) Food Control and Legislation | 17.02.2025 | 6.04.2025 | Chapter 10-15 |
| Evaluation Method and Passing Criteria | |
| Language | |
| Internship / Practice |