Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI208 | ||||
Course Name: | Climate and Action Change | ||||
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: | Dr. Öğr. Üy. PINAR ÖZUYAR | ||||
Course Lecturer(s): | Pınar Özuyar | ||||
Course Assistants: |
Course Objectives: | In this course, it is aimed to examine and understand the basic issues related to the environment and climate change by comparing them with current events and to make them interested in the student's own academic programs. |
Course Content: | Environment and Climate Change course has begun to affect both our individual daily life, the society we live in and the business world more and more. During the course, subjects related to natural resources, primarily water and energy, and the consequences of environmental pollution, such as climate change, will be studied. In addition to the global situation on all these issues, current developments for Turkey and Istanbul will also be examined. |
The students who have succeeded in this course;
1) Can define what climate change is, its causes and consequences. 2) Understand and explain the importance of the basic elements of the environment in terms of daily life and the future, both for the individual and the society. 3) Can specify environmental and climate change approaches at global and local level. 4) Will be able to explain the basics of the relationship between sustainable development and the environment and climate change. |
Week | Subject | Related Preparation |
1) | What is climate change? | To be given in class |
2) | Greenhouse Gases and energy use 1 | To be given in class |
3) | Greenhouse Gases and Energy use 2 | To be given in class |
4) | The relationship between climate and sustainable development 1 | To be given in class |
5) | The Relationship between Climate and Sustainable Development 2 | To be given in class |
6) | Turkey's Climate and Environment Policies' 1 | To be given in class |
7) | Turkey's Climate and Environment Policies 2 | To be given in class |
8) | Water Management | To be given in class |
9) | Biodiversity and Natural Resources | To be given in class |
10) | Zero Waste | To be given in class |
11) | Concepts 1 : circular economy, natural capital, cradle to cradle, industrial symbiosis, life cycle analysis, etc | To be given in class |
12) | Concepts 2 : circular economy, natural capital, cradle to cradle, industrial symbiosis, life cycle analysis, etcg | To be given in class |
13) | Living in Istanbul 1 | To be given in class |
14) | Living in Istanbul 2 | To be given in class |
Course Notes / Textbooks: | Dersde verilecektir |
References: | To be given in class |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
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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 |
Homework Assignments | 1 | % 20 |
Midterms | 1 | % 40 |
Final | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
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 | 1 | 14 | |||
Homework Assignments | 1 | 0 | 12 | 12 | |||
Midterms | 1 | 28 | 28 | ||||
Final | 1 | 28 | 2 | 30 | |||
Total Workload | 126 |