Information Package / Course Catalogue
| Course Code | : GT007 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
The aim of this course is to provide students with an understanding of environmental and sustainability concepts within the context of food production systems, to develop awareness of the efficient and responsible use of natural resources, to enable them to evaluate the environmental impacts of food production processes, and to equip them with the knowledge, skills, and professional perspective necessary to integrate sustainable production principles, resource efficiency, waste management, circular economy, environmental performance, and digital sustainability practices into their professional applications in an environmentally responsible and sustainable manner.
This course covers the concepts of environment and sustainability, the importance of ecosystems and natural resources in food production, the environmental impacts of food production processes, the relationship between climate change and food systems, waste management, circular economy, resource efficiency, sustainable production technologies, the relationship between food safety and environmental sustainability, sustainable packaging and logistics, prevention of food loss and waste, carbon and water footprints, life cycle assessment, environmental management systems, sustainability standards, green transformation, digital sustainability practices, and future sustainable food systems within the framework of professional applications.
| 1. | Explains the fundamental concepts of environment, ecosystems, sustainability, and natural resources within the context of food production systems. |
| 2. | Analyzes the impacts of food production processes on natural resources, the environment, and climate change. |
| 3. | Evaluates resource efficiency, waste management, and circular economy practices in the food sector in accordance with the principles of sustainable production. |
| 4. | Interprets the relationship between food safety, environmental management, and sustainability from the perspective of professional practice. |
| 5. | Explains environmental performance indicators such as carbon footprint, water footprint, and life cycle assessment, and relates them to food production processes. |
| 6. | Evaluates sustainable packaging, logistics, green transformation, and digital sustainability practices in line with current developments in the food sector. |
| 7. | Interprets sustainable production approaches aimed at reducing environmental problems by developing solution proposals for professional problem situations. |
| 8. | Develops the knowledge, skills, and professional perspective necessary to integrate environmentally responsible and sustainable production principles into professional decision-making and practice. |
| 1. | Keleş, R., Hamamcı, C., & Çoban, A. Environmental Policy (Originally published under the title Environmental Science in earlier editions). İmge Publishing, Ankara. |
| 2. | Kışlalıoğlu, M., & Berkes, F. Environment and Ecology. Remzi Publishing House, Istanbul. |
| 3. | Republic of Türkiye Ministry of Agriculture and Forestry. Current publications on food safety, sustainable agriculture, and natural resource management. |
| 4. | Republic of Türkiye Ministry of Environment, Urbanization and Climate Change. Current publications and legislation on environmental management, climate change, and sustainability. |
| 5. | Food and Agriculture Organization of the United Nations (FAO). Current reports on food systems, sustainable production, and natural resource management. |
| 6. | ISO 14001 Environmental Management Systems and ISO 22000 Food Safety Management Systems standards. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %5 |
| Quiz | 1 | %5 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Assignment | 1 | 2 | 1 | 3 |
| Individual Work | 14 | 1 | 1 | 28 |
| Quiz | 1 | 1 | 1 | 2 |
| Midterm Examination | 1 | 3 | 1 | 4 |
| Final Examination | 1 | 4 | 1 | 5 |
| TOTAL WORKLOAD (hours) | 70 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 4 | 5 | 2 | 2 | 3 | 2 | 2 | 3 | 4 | 1 | 4 |
OÇ-2 | 4 | 5 | 3 | 2 | 5 | 2 | 2 | 3 | 5 | 1 | 4 |
OÇ-3 | 3 | 5 | 4 | 2 | 5 | 2 | 2 | 3 | 5 | 1 | 4 |
OÇ-4 | 4 | 5 | 3 | 2 | 4 | 3 | 2 | 3 | 5 | 1 | 5 |
OÇ-5 | 3 | 5 | 2 | 3 | 5 | 2 | 2 | 4 | 5 | 2 | 4 |
OÇ-6 | 3 | 5 | 3 | 4 | 4 | 3 | 2 | 4 | 5 | 2 | 3 |
OÇ-7 | 3 | 5 | 3 | 3 | 5 | 3 | 3 | 4 | 5 | 2 | 3 |
OÇ-8 | 4 | 5 | 3 | 3 | 4 | 3 | 3 | 5 | 5 | 2 | 4 |