ELECTRICAL AND ELECTRONICS ENGINEERING | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
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. |
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 |
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 |
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. |
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 |
Course Notes / Textbooks: | Gibson, M. Food science and the culinary arts. Academic Press, 2018. Lecture notes. |
References: |
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 |
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 |
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 |