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

Course Introduction and Application Information

Course Code:

UNI146

Course Name:

Sustainable Life

Semester:

Fall

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):

Course Assistants:

Course Objective and Content

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.

Learning Outcomes

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.

Course Flow Plan

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

Sources

Course Notes / Textbooks:	Derste verilecektir / To be given in class
References:	Derste 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
Application	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	3		42
Homework Assignments	1	10	2		12
Midterms	1	10	1		11
Final	1	20	1		21
Total Workload					128