ELECTRICAL AND ELECTRONICS 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
GEP0639	Understanding the Food	Fall	3	0	3	5

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

Basic information

Language of instruction:	English
Type of course:	GE-Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	E-Learning
Course Coordinator :	Assoc. Prof. ZEYNEP TACER CABA
Course Objectives:	The aim of this course is to teach students the basic concepts of food. In this course, students will witness the journey of basic food components in the body and will become more conscious consumers with the information they gain. They will have basic knowledge about food hygiene and sustainability of foods, their structure and sensory properties, and food packaging

Learning Outcomes

The students who have succeeded in this course;
1. The student gains information about healthy foods.
2. Understands the basic food groups and can compare them with each other.
3. Gains information about food and energy.
4. Evaluates and analyzes food science information innovatively, ethically and critically.
5. Understands the relationship between food and reactions.
6. Can evaluate the health, social and environmental consequences of a sustainable food systee
7. Learns general concepts about food hygiene.
8. Understands the structure of food and learns its effect on the sensory properties of food based on an appropriate set of criteria

Course Content

Within the scope of this course, students will get to know the concept of healthy food. Among the food groups, they will learn about carbohydrates, fat and proteins. They will recognize vitamins and minerals from water and micronutrients. They will have information about the energy content of foods, the concept of quality food and food hygiene. They will be able to think about the sustainability of foods, their structure and sensory properties, and food packaging.
Teaching methods and techniques used in the course are: lecture, individual study, sample review, reading, discussion, observation and use of digital resources.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Course introduction
2)	What is food? What are the healthy and unhealthy foods? Healthy food design
3)	Food groups: Carbohydrates
4)	Food groups: Proteins
5)	Food groups:Oils
6)	Food groups: Water
7)	Food groups: Vitamins and Minerals, Food and Energy
8)	Mid-term Week
9)	Food hygiene
10)	What does quality food look like?
11)	Food structure and sensory properties
12)	Sustainable food systems
13)	What are the principles of food packaging? What are the different types? Food labelling basics
14)	Some basic reactions in food

Sources

Course Notes / Textbooks:	Gibson, M. Food science and the culinary arts. Academic Press, 2018. Lecture notes.
References:

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	14	% 5
Quizzes	2	% 20
Midterms	1	% 30
Final	1	% 45
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 55
PERCENTAGE OF FINAL WORK		% 45
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	3	39
Study Hours Out of Class	12	4	48
Quizzes	2	15	30
Midterms	1	2	2
Final	1	2	2
Total Workload			121

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)	Adequate knowledge in mathematics, science and electric-electronic engineering subjects; ability to use theoretical and applied information in these areas to model and solve engineering problems.
2)	Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3)	Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose. (Realistic constraints and conditions may include factors such as economic and environmental issues, sustainability, manufacturability, ethics, health, safety issues, and social and political issues, according to the nature of the design.)
4)	Ability to devise, select, and use modern techniques and tools needed for electrical-electronic engineering practice; ability to employ information technologies effectively.
5)	Ability to design and conduct experiments, gather data, analyze and interpret results for investigating engineering problems.
6)	Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7)	Ability to communicate effectively in English and Turkish (if he/she is a Turkish citizen), both orally and in writing.
8)	Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9)	Awareness of professional and ethical responsibility.	4
10)	Information about business life practices such as project management, risk management, and change management; awareness of entrepreneurship, innovation, and sustainable development.	3
11)	Knowledge about contemporary issues and the global and societal effects of engineering practices on health, environment, and safety; awareness of the legal consequences of engineering solutions.	4