Food Technology Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI291

Course Name:

Holistic Approach in Science

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Yes

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Dr. Öğr. Üy. EBRU NUR AY

Course Lecturer(s):

Asst. Prof. Ebru Nur AY

Course Assistants:

Course Objective and Content

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.

Learning Outcomes

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.

Course Flow Plan

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

Sources

Course Notes / Textbooks:	Öğretim üyesi notları/ Instructor notes
References:	Öğretim üyesi notları/ Instructor notes

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	5	6
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.

Course - Learning Outcome Relationship

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.

Assessment & Grading

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

Workload and ECTS Credit Calculation

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