SOFTWARE 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
GEP1639	Understanding the Food	Fall Spring	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:	Turkish
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:	Gibson, M. Food science and the culinary arts. Academic Press, 2018. Ders notleri

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	3	13	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)	Be able to specify functional and non-functional attributes of software projects, processes and products.
2)	Be able to design software architecture, components, interfaces and subcomponents of a system for complex engineering problems.
3)	Be able to develop a complex software system with in terms of code development, verification, testing and debugging.
4)	Be able to verify software by testing its program behavior through expected results for a complex engineering problem.
5)	Be able to maintain a complex software system due to working environment changes, new user demands and software errors that occur during operation.
6)	Be able to monitor and control changes in the complex software system, to integrate the software with other systems, and to plan and manage new releases systematically.
7)	Be able to identify, evaluate, measure, manage and apply complex software system life cycle processes in software development by working within and interdisciplinary teams.
8)	Be able to use various tools and methods to collect software requirements, design, develop, test and maintain software under realistic constraints and conditions in complex engineering problems.
9)	Be able to define basic quality metrics, apply software life cycle processes, measure software quality, identify quality model characteristics, apply standards and be able to use them to analyze, design, develop, verify and test complex software system.
10)	Be able to gain technical information about other disciplines such as sustainable development that have common boundaries with software engineering such as mathematics, science, computer engineering, industrial engineering, systems engineering, economics, management and be able to create innovative ideas in entrepreneurship activities.	4
11)	Be able to grasp software engineering culture and concept of ethics and have the basic information of applying them in the software engineering and learn and successfully apply necessary technical skills through professional life.	3
12)	Be able to write active reports using foreign languages and Turkish, understand written reports, prepare design and production reports, make effective presentations, give clear and understandable instructions.
13)	Be able to have knowledge about the effects of engineering applications on health, environment and security in universal and societal dimensions and the problems of engineering in the era and the legal consequences of engineering solutions.	3