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

Course Introduction and Application Information

Course Code:

UNI215

Course Name:

IT Security

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:

E-Learning

Course Coordinator:

Öğr. Gör. RAMAZAN ŞEN

Course Lecturer(s):

Ramazan ŞEN

Course Assistants:

Course Objective and Content

Course Objectives:	To ensure the security of the devices that students use in their personal and corporate lives while completing or completing their education and to prevent their personal data from being captured by others.
Course Content:	The history of the computer, the history of the internet, types of viruses, methods of protection from viruses, methods to be applied to reduce the possibility of catching viruses, ensuring computer security, attitudes and behaviors against viruses that settle on personal or corporate devices. Network security, cyber warfare and cybercrime issues, monitoring of current cyber events.

Learning Outcomes

The students who have succeeded in this course;
1) Learns the history of computer and internet.
2) Have knowledge of virus (malware) concepts.
3) Learns self-defense methods against viruses.
4) Have a grasp of the concepts of cyber war and cybercrime.
5) Knows the basic encryption structures
6) Learns to defend personal wireless networks.
7) Knows current cyber events.

Course Flow Plan

Week	Subject	Related Preparation
1)	History of the Computer	Lecturer Notes.
2)	History of the Internet	Lecturer Notes.
3)	Basic concepts	Lecturer Notes.
4)	Viruses	Lecturer Notes.
5)	Viruses	Lecturer Notes.
6)	Computer Security	Lecturer Notes.
7)	Individual Security Behaviors	Lecturer Notes.
8)	Midterm Exam
9)	Corporate Security Behaviors	Lecturer Notes.
10)	Basic Cryptographic Structures	Lecturer Notes.
11)	Basic Cryptographic Structures	Lecturer Notes.
12)	Basic Cryptographic Structures	Lecturer Notes.
13)	Cyber Wars	Lecturer Notes.
14)	Cyber Crimes	Lecturer Notes.
15)	Current Topics in Cyber Security	Lecturer Notes.
15)	Final Exam

Sources

Course Notes / Textbooks:	Lecturer's notes
References:	Öğretim üyesi notları

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7
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
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	42
Study Hours Out of Class	14	14
Midterms	4	31
Final	4	31
Total Workload		118