| NUTRITION AND DIETETIC (ENGLISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GEP1634 | Exploring the Future of Agriculture | Spring | 3 | 0 | 3 | 4 |
| This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
| Language of instruction: | Turkish |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | Hybrid |
| Course Coordinator : | Assist. Prof. MÜGE KESİCİ |
| Recommended Optional Program Components: | yok |
| Course Objectives: | The aim of this course is to present the developmental stages of agriculture through human history and the projection into the future. In addition, it is to ensure that they have information about how today's technologies and possible future scenarios will affect and direct agriculture. At the end of the course, students will design the agriculture of the future with the knowledge they have acquired. |
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The students who have succeeded in this course; 1. Gain information about agriculture history. 2. Comprehend the contribution of technology to the agriculture. 3. Learn about agricultural revolutions. 4. Learn technological examples in agriculture. 5. Understand the relationship between agriculture and technology. 6. Gain knowledge about GMOs. 7. Learn AI, GPS and drone technology in agriculture. 8. Have foresight about the future of agriculture |
| Students who responsible the course are expected to follow the course in MSTeams during the course hours. Students who have questions can have either an online or a face-to-face meeting with the instructor during the office hours. |
| Week | Subject | Related Preparation |
| 1) | Introduction to the course | yok |
| 2) | Agriculture history | yok |
| 3) | Agricultural revolutions | yok |
| 4) | Technology and Agriculture Relation | yok |
| 5) | Food safety and GMOs | yok |
| 6) | Green Biotechnology | yok |
| 7) | Information Technologies in Agriculture | yok |
| 8) | Mid term exam | yok |
| 9) | Artificial Intelligence Technology in Agriculture | yok |
| 10) | Greenhouse technologies in Agricultural production | yok |
| 11) | Talking Plants | yok |
| 12) | GPS and GIS Systems in Agriculture | yok |
| 13) | Student assignment presentations | yok |
| 14) | Student assignment presentations | yok |
| Course Notes / Textbooks: | ArtificiAl intelligence in Agriculture, CRC Press, 2022. Ed: Rajesh Singh FAO, The Future of Food and Agriculture: Trends and Challenges, 2017. Scientific papers |
| References: | ArtificiAl intelligence in Agriculture, CRC Press, 2022. Ed: Rajesh Singh FAO, The Future of Food and Agriculture: Trends and Challenges, 2017. Bilimsel makaleler |
| Semester Requirements | Number of Activities | Level of Contribution |
| Presentation | 1 | % 20 |
| Midterms | 1 | % 30 |
| Final | 1 | % 50 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 13 | 3 | 39 |
| Study Hours Out of Class | 13 | 3 | 39 |
| Presentations / Seminar | 2 | 6 | 12 |
| Homework Assignments | 1 | 10 | 10 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 104 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | 4 |
| 2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 3 |
| 3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 5 |
| 4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 4 |
| 5) | To communicate effectively with advisee, colleagues for effective professional relationships. | 4 |
| 6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 5 |
| 7) | To use life-long learning, problem-solving and critical thinking skills. | 4 |
| 8) | To act in accordance with ethical principles and values in professional practice. | 3 |
| 9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 3 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 4 |
| 11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 5 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 4 |