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

Course Introduction and Application Information

Course Code:

UNI110

Course Name:

Sustainable Development

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:

Dr. Öğr. Üy. PINAR ÖZUYAR

Course Lecturer(s):

Pınar Özuyar

Course Assistants:

Course Objective and Content

Course Objectives:

Regardless of their field of study, it is aimed that students will be endorsed with a basic understanding of sustainable development aiming to keep in mind this understanding thorughout their programs.

Course Content:

This course deals with the concept of Sustainable development, which is the organizing principle for meeting human development goals while simultaneously sustaining the ability of natural systems to provide the natural resources and ecosystem services based upon which the economy and society depend. Sustainable development differs from the notion of sustainability by adding in the ‘future’ factor. Although sustainable development is a huge topic with many subsections, the course aims to establish the ground for the understanding of the concept via the relevant terminology and an coverage of the global Sustainable Development Goals.

Learning Outcomes

The students who have succeeded in this course;
1) Define and explain the principles sustainable development.
2) Understand the basic terms regarding sustainable development.
3) Recognize and define the relevance of selected global issues and sustainable development
4) Define the scope and contents of UN sustainable development goals
5) Explain the current global status of the above-mentioned goals.

Course Flow Plan

Week	Subject	Related Preparation
1)	Basic Concepts: sustainable development, sustainability, GDP, Gini Index, HDI, etc.	To be given in class
2)	Basic Concepts: sustainable development, sustainability, GDP, Gini Index, HDI, etc.	To be given in class
3)	Basic Concepts: sustainable development, sustainability, GDP, Gini Index, HDI, etc.	To be given in class
4)	Basic Concepts: sustainable development, sustainability, GDP, Gini Index, HDI, etc.	To be given in class
5)	UN Sustainable Development Goals 1-17	To be given in class
6)	UN Sustainable Development Goals 1-17	To be given in class
7)	UN Sustainable Development Goals 1-17	To be given in class
8)	UN Sustainable Development Goals 1-17	To be given in class
9)	UN Sustainable Development Goals 1-17	To be given in class
10)	UN Sustainable Development Goals 1-17	To be given in class
11)	UN Sustainable Development Goals 1-17	To be given in class
12)	UN Sustainable Development Goals 1-17	To be given in class
13)	UN Sustainable Development Goals 1-17	To be given in class
14)	UN Sustainable Development Goals 1-17	To be given in class

Sources

Course Notes / Textbooks:	Dersde verilecektir/ To be given in class
References:	Dersde verilecektir/ To be given in class

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
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
Project	1	% 80
Final	1	% 20
total		% 100
PERCENTAGE OF SEMESTER WORK		% 80
PERCENTAGE OF FINAL WORK		% 20
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	14	0	3		42
Study Hours Out of Class	14	0	1		14
Project	1	0	48		48
Final	1	20	2		22
Total Workload					126