NUTRITION AND DIETETIC (ENGLISH)
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
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.

Basic information

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.

Learning Outcomes

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

Course Content

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.

Weekly Detailed Course Contents

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

Sources

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

Evaluation System

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

ECTS / Workload Table

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

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) 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