ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Food Technology | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
Course Introduction and Application Information
| Course Code: | UNI333 | ||||
| Course Name: | Man in the Age of Manufacturer Artificial Intelligence | ||||
| 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: | Doç. Dr. ŞEBNEM ÖZDEMİR | ||||
| Course Lecturer(s): | Şebnem Özdemir | ||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | 1. Understand the fundamental concepts and principles of artificial intelligence and its impact on human society. 2. Analyze the ethical, social, and cultural implications of generative artificial intelligence. 3. Explore the potential benefits and risks of AI in various domains, including art, literature, music, and communication. 4. Develop critical thinking skills to evaluate the role of AI in shaping human identity, creativity, and relationships. 5. Foster a multidisciplinary perspective |
| Course Content: | 1. Introduction to Artificial Intelligence: History, concepts and types of artificial intelligence. 2. Generative Artificial Intelligence: Overview, applications and examples. 3. Ethical Considerations: Privacy, bias, accountability and transparency in AI systems. 4. AI and Human Creativity: Exploring the impact of AI on the creation of art, literature and music. 5.Social Impacts of AI: Automation, employment, inequality and social transformation. 6.AI and the Future |
Learning Outcomes
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The students who have succeeded in this course;
1) Students will be able to critically analyze the ethical and societal implications of generative artificial intelligence. 2) Students will develop an understanding of the role of AI in shaping human creativity and communication. 3) Students will evaluate the impact of AI on human identity, relationships, and decision-making processes. 4) Students will gain insight into the potential risks and benefits of AI in various domains. 5) Students will apply interdisciplinary perspectives to assess the future implications of AI on society. |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | Introduction to Artificial Intelligence | |
| 2) | The Ethics of AI: Privacy and Bias | |
| 3) | Generative AI and Human Creativity | |
| 4) | ChatGpt, Bard, LLMA as a generative AI | |
| 5) | ChatGpt, Bard, LLMA as a generative AI | |
| 6) | Midjourney, Stable Diffusion, Dall-e as a Generative AI | |
| 7) | Midjourney, Stable Diffusion, Dall-e as a Generative AI | |
| 8) | Mid-Term Week | |
| 9) | Artificial intelligence with different industry applications: Music Production | |
| 10) | Artificial intelligence with different industry applications: 3D design elements | |
| 11) | Artificial intelligence with different industry applications: Animation of Images | |
| 12) | Generative AIs and computer-based manipulation | |
| 13) | Coding and development processes with ChatGPT | |
| 14) | AI in Music and Entertainment | |
| 15) | Future Implications and Conclusion | |
| 16) | Final Exam |
Sources
| Course Notes / Textbooks: | 1. "The AI Does Not Hate You: Superintelligence, Rationality, and the Race to Save the World" by Tom Chivers 2. "Artificial You: AI and the Future of Your Mind" by Susan Schneider |
| References: | 1. Bostrom, N. (2016). Superintelligence: Paths, Dangers, Strategies. 2. Harari, Y. N. (2018). 21 Lessons for the 21st Century. |
Course - Program Learning Outcome Relationship
| 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. | ||||||||||||||
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 |
| Midterms | 1 | % 45 |
| Final | 1 | % 55 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 45 | |
| PERCENTAGE OF FINAL WORK | % 55 | |
| total | % 100 | |
Workload and ECTS Credit Calculation
| Activities | Number of Activities | Workload |
| Course Hours | 14 | 42 |
| Homework Assignments | 1 | 45 |
| Final | 1 | 50 |
| Total Workload | 137 | |