Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI306 | ||||
Course Name: | Environmental Health | ||||
Semester: | Spring | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Dr. Öğr. Üy. MERVE ARICI | ||||
Course Lecturer(s): | Doctoral Lecturer Merve ARICI | ||||
Course Assistants: |
Course Objectives: | To provide information about the environment and human health, generally prepared products and health risks arising from the products. |
Course Content: | Environment and human health, environmental pollutants and health risks |
The students who have succeeded in this course;
1) Gain knowledge about the environment and human health. 2) Recognizes the basic concepts related to the environment. 3) Recognizes chemical substances encountered in daily life. 4) Gains knowledge about air, water and soil pollution. 5) Gains knowledge about global warming. |
Week | Subject | Related Preparation |
1) | Introduction to Environmental Health | |
2) | Basic concepts about the environment | |
3) | Environmental pollutants and health risks | |
4) | Air pollution and its effects on health | |
5) | Water pollution and its effects on health | |
6) | Soil pollution and pesticides | |
7) | Environmental pollution caused by energy sources | |
8) | Greenhouse effect and global warming | |
9) | Student presentations | |
10) | Student presentations | |
11) | Student presentations | |
12) | Student presentations | |
13) | Student presentations | |
14) | Student presentations | |
15) | Final exam |
Course Notes / Textbooks: | Öğretim Üyesi Ders Notları |
References: | • Vural, N. (2005). Toksikoloji. • Onur Erdem, Merve Bacanlı. Temel Toksikoloji (2021). Ankara Nobel Tıp Kitabevleri. ISBN: 978-625-7594-09-0 • A. Handan Dökmeci. Toksikolojik Çevresel ve Endüstriyel Afetler (2019). Nobel Tıp Kitabevi • Carson, R. (2021). Sessiz Bahar (Silent Spring). Palme Yayınevi. Çeviri: Çağatay Güler |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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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 |
Homework Assignments | 1 | % 15 |
Presentation | 1 | % 35 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 13 | 26 |
Study Hours Out of Class | 12 | 48 |
Presentations / Seminar | 6 | 8 |
Homework Assignments | 11 | 32 |
Final | 1 | 1 |
Total Workload | 115 |