Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI291 | ||||
Course Name: | Holistic Approach in Science | ||||
Semester: | Fall | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | Yes | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Dr. Öğr. Üy. EBRU NUR AY | ||||
Course Lecturer(s): | Asst. Prof. Ebru Nur AY | ||||
Course Assistants: |
Course Objectives: | This course aims to teach a holistic approach model in science and to raise awareness about the subject, especially among researchers. In addition, it also aims to ensure that our students can approach holistic perspective and methodology for his/her future scientific studies in their research field. |
Course Content: | An elective course that provides a holistic perspective in science, research approaches, and methodologies skills. It is a weekly 2-hour course. |
The students who have succeeded in this course;
1) What is science? defines the answer to the question. 2) Understands the Importance of Scientific Knowledge and the Role of Scientist. 3) Knows what Research Methods and Techniques are and tries to apply them. 5) Defines and tries to apply the Qualitative Research Approach. 6) Gains knowledge about Multiple Holistic Information Models. |
Week | Subject | Related Preparation |
1) | Introduction to the Course, Objective of the Course and Learning Objectives | Lecturer notes |
2) | What is Science? | Lecturer notes |
3) | The Importance of Scientific Knowledge and the Role of Scientists | Lecturer notes |
4) | Research Methods and Techniques | Lecturer notes |
5) | Qualitative Research Approach I | Lecturer notes |
6) | Qualitative Research Approach II | Lecturer notes |
7) | Multiple Holistic Information Models | Lecturer notes |
8) | Midterm exam | |
9) | Student presentation | |
10) | Student presentation | |
11) | Student presentation | |
12) | Student presentation | |
13) | Student presentation | |
14) | Student presentation |
Course Notes / Textbooks: | Öğretim üyesi notları/ Instructor notes |
References: | Öğretim üyesi notları/ Instructor notes |
Course Learning Outcomes | 1 |
2 |
3 |
5 |
6 |
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Program Outcomes | ||||||||||||||
1) Have information about food components and additives and use this information in production. | ||||||||||||||
2) Has knowledge about food legislation and professional ethics. | ||||||||||||||
3) Evaluates the knowledge learned in food laboratories at production and quality control points. | ||||||||||||||
4) Can determine the risk factors in food production stages. | ||||||||||||||
5) Can provide hygiene, sanitation conditions in food sector. | ||||||||||||||
6) Have knowledge about occupational safety in food industry. | ||||||||||||||
7) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
8) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | ||||||||||||||
10) Use current techniques in the field of food technology. | ||||||||||||||
11) Identifies problems, generates and presents solutions. | ||||||||||||||
12) Has an awareness of the legal consequences of technological applications and professional ethics. | ||||||||||||||
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | ||||||||||||||
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Have information about food components and additives and use this information in production. | |
2) | Has knowledge about food legislation and professional ethics. | |
3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | |
4) | Can determine the risk factors in food production stages. | |
5) | Can provide hygiene, sanitation conditions in food sector. | |
6) | Have knowledge about occupational safety in food industry. | |
7) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
8) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | |
10) | Use current techniques in the field of food technology. | |
11) | Identifies problems, generates and presents solutions. | |
12) | Has an awareness of the legal consequences of technological applications and professional ethics. | |
13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | |
14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
Semester Requirements | Number of Activities | Level of Contribution |
Presentation | 1 | % 60 |
Midterms | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 100 | |
PERCENTAGE OF FINAL WORK | % | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 7 | 14 |
Study Hours Out of Class | 13 | 52 |
Presentations / Seminar | 6 | 12 |
Homework Assignments | 13 | 39 |
Midterms | 1 | 1 |
Total Workload | 118 |