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

Course Introduction and Application Information

Course Code:

UNI223

Course Name:

Reproductive Health and Family Planning

Semester:

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:

E-Learning

Course Coordinator:

Araş. Gör. ELİF BALKAN

Course Lecturer(s):

Asst. Prof. Refika Genc Koyucu

Course Assistants:

Course Objective and Content

Course Objectives:	It aims to learn the importance of family planning in terms of family and society, and family planning methods.
Course Content:	It includes the definition and importance of family planning, the purpose and benefits of family planning, family planning studies and practices, population characteristics and population policies in the world and in Turkey, the importance of family planning and counseling, family planning methods, contraception in emergency and special situations.

Learning Outcomes

The students who have succeeded in this course;
1) Define family planning,
2) Will be able to explain the aims and importance of family planning
3) will be able to discuss the characteristics of the population and population policies in the world and in Turkey
4) Will be able to explain family planning methods

Course Flow Plan

Week	Subject	Related Preparation
1)	Course Introduction
2)	Definition and Importance of Family Planning
3)	Population Policies and the Situation of Family Planning in Turkey
4)	Female Reproductive Organs Anatomy and Physiology
5)	Male Reproductive Organs Anatomy and Physiology
6)	Formation Process of Pregnancy (Ovulation, fertilization and conception)
7)	The Role of Infections in Family Planning and Protection from Sexually Transmitted Infections
8)	Midterm exam
9)	Traditional Methods Used in Family Planning
10)	Traditional Methods Used in Family Planning
11)	Modern methods of contraception
12)	Modern methods of contraception
13)	Unwanted pregnancies and legal status
14)	Postcoital (emergency) contraception
15)	Term Evaluation
16)	Final exam

Sources

Course Notes / Textbooks:	T.C. Sağlık Bakanlığı Aile Planlaması Danışmanlığı İçin Resimli Rehber
References:	Öğretim üyesinin sunumları

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
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	% 30
Final	1	% 70
total		% 100
PERCENTAGE OF SEMESTER WORK		% 30
PERCENTAGE OF FINAL WORK		% 70
total		% 100