Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI146 | ||||
Course Name: | Sustainable Life | ||||
Semester: | Fall | ||||
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: | Face to face | ||||
Course Coordinator: | Dr. Öğr. Üy. PINAR ÖZUYAR | ||||
Course Lecturer(s): | |||||
Course Assistants: |
Course Objectives: | This course aims to raise awareness on sustainable living on national and global scales while providing students the know-how on how to make relevant daily life choices. |
Course Content: | Sustainable Living is a system-based and multi-disciplinary approach that tries to understand the relationship between the human and nature and the corresponding effects on society and economy. This course provides an understanding on an individual, social and global scale by associating our daily preferences with the events we observe or are told to us. In doing so, the city, which is in sustainable life, tells about all applications from the business world to the university. |
The students who have succeeded in this course;
1) Understands the concept of sustainability. 2) Knows the important criteria for sustainable living. 3) Understand the existing national and global approaches and practices related to sustainability. 4) Analyze the critical points of everyday living in terms of resources and waste. 5) To be able to analyze relevant concepts which are known today. |
Week | Subject | Related Preparation |
1) | Basic concepts | To be given in class |
2) | Basic concepts | To be given in class |
3) | What is the world like? | To be given in class |
4) | What is the world like? | To be given in class |
5) | What is the world like? | To be given in class |
6) | Our Resources and Pollution | To be given in class |
7) | Our Resources and Pollution | To be given in class |
8) | Whom to follow? | To be given in class |
9) | Home and daily life | To be given in class |
10) | Home and daily life | To be given in class |
11) | Is the business world serious about this? | To be given in class |
12) | Cities and urbanization | To be given in class |
13) | Sustainable University, what can we do? | To be given in class |
14) | Sustainable University, what can we do? | To be given in class |
Course Notes / Textbooks: | Derste verilecektir / To be given in class |
References: | Derste verilecektir / To be given in class |
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 |
Application | 1 | % 80 |
Final | 1 | % 20 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 80 | |
PERCENTAGE OF FINAL WORK | % 20 | |
total | % 100 |
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 | 3 | 42 | |||
Homework Assignments | 1 | 10 | 2 | 12 | |||
Midterms | 1 | 10 | 1 | 11 | |||
Final | 1 | 20 | 1 | 21 | |||
Total Workload | 128 |