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

Course Introduction and Application Information

Course Code:

UNI107

Course Name:

Media Broadcasting Applications

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

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:

Face to face

Course Coordinator:

Doç. Dr. MİHALİS KUYUCU

Course Lecturer(s):

Assoc.Prof.Mihalis Kuyucu

Course Assistants:

Course Objective and Content

Course Objectives:	Give basic information about media and its market applications.
Course Content:	How do the Radio-TV-Newspapers and Digital Media works. Basic information about the Technology-Economy and content production in media. An industrial look to media.

Learning Outcomes

The students who have succeeded in this course;
1) To give main information about radio - tv and printed media
2) To introduce broadcasting in basic and introduction level
3) To give information about the digital media and its main characteristic differences from traditional media.

Course Flow Plan

Week	Subject	Related Preparation
1)	The history of Radio and TV
2)	Program types and structure in radio and tv
3)	The functions of media
4)	News in Radio and TV
5)	The factors effecting the concept of rating
6)	Rating calculation - CPM Calculation and the functions of RTÜK Rating researches
7)	Traditional and Digital Journalism
8)	Media and Music Function
9)	Basics of İnternet Radio broadcasting
10)	Basics of Web TV
11)	Podcast concept and Podcast applications
12)	Basics of Social Media Applications
13)	The concuption function of Media and Advertising
14)	Public Relations and Media Case Studies of Media Market

Sources

Course Notes / Textbooks:	Öğretim üyesinin derlediği karma kaynaklar.
References:	Öğretim üyesinin derlediği karma kaynaklar.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3
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
Attendance	1	% 20
Application	2	% 10
Project	2	% 20
Midterms	1	% 20
Final	1	% 30
total		% 100
PERCENTAGE OF SEMESTER WORK		% 70
PERCENTAGE OF FINAL WORK		% 30
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	16	48
Application	15	30
Study Hours Out of Class	15	30
Homework Assignments	6	12
Midterms	1	1
Total Workload		121