ARTIFICIAL INTELLIGENCE ENGINEERING
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
BES3062	Intercultural Differences in Nutrition	Spring	2	0	2	6

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	Turkish
Type of course:	Non-Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Hybrid
Course Coordinator :	Dr. Öğr. Üyesi CAN ERGÜN
Course Lecturer(s):	Dr. Öğr. Üyesi ESRA MANKAN Dr. Öğr. Üyesi YONCA SEVİM
Recommended Optional Program Components:	NONE
Course Objectives:	Defining eating habits differences&similarities and health outcomes of Turkish and International cuisines are this courses main objectives.

Learning Outcomes

The students who have succeeded in this course;
1. Recognize different international cuisines.
2. Describes the similarities and differences between Turkish and international cuisines.
3. Evaluates the effects of different nutritional ingredients on health.

Course Content

Introduction of Turkish and international cuisines, evaluation of similarities and differences and their effects on health.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction & General Course Information
2)	Ancient Greek food culture
3)	The relationship between World religions and cuisines
4)	Turkish cuisine I
5)	Turkish cuisine II
6)	Asian Cuisine I
7)	Asian Cuisine II
8)	Australian and African cuisines
9)	Midterm Exam
10)	Project presentations
11)	Project presentations
12)	Project presentations
13)	Project presentations
14)	Course Evaluation

Sources

Course Notes / Textbooks:

Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer.

References:

1. Akın E., Von Bremzen A., Essential Turkish Cuisine, (2015), Stewart, Tabori & Chang, ISBN: 978-91769-172-0
2. Güngör, C., Baltacı F., Aykut E., Erkut E., Turkish cuisine: A benchmark dataset with Turkish Meals for Food Recognition, (2017), IEEE, ISBN: 978-1-5090-6494-6
3. Schmidt Rivera X. C., Azapagic A., Life cycle environmental impacts of ready-made meals considering different cuisines and recipes, Science of the Total Environment 660 (2019) 1168-1181.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 20
Midterms	1	% 20
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	14	7	98
Homework Assignments	1	20	20
Midterms	1	2	2
Final	1	2	2
Total Workload			150

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Have sufficient background in mathematics, science and artificial intelligence engineering.
2)	Use theoretical and applied knowledge in the fields of mathematics, science and artificial intelligence engineering together for engineering solutions.
3)	Identify, define, formulate and solve engineering problems, select and apply appropriate analytical methods and modeling techniques for this purpose.
4)	Analyse a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods in this direction.
5)	Select and use modern techniques and tools necessary for engineering applications.
6)	Design and conduct experiments, collect data, and analyse and interpret results.
7)	Work effectively both as an individual and as a multi-disciplinary team member.
8)	Access information via conducting literature research, using databases and other resources
9)	Follow the developments in science and technology and constantly update themself with an awareness of the necessity of lifelong learning.
10)	Use information and communication technologies together with computer software with at least the European Computer License Advanced Level required by their field.
11)	Communicate effectively, both verbal and written; know a foreign language at least at the European Language Portfolio B1 General Level.
12)	Have an awareness of the universal and social impacts of engineering solutions and applications; know about entrepreneurship and innovation; and have an awareness of the problems of the age.
13)	Have a sense of professional and ethical responsibility.
14)	Have an awareness of project management, workplace practices, employee health, environment and work safety; know the legal consequences of engineering practices.