Information Package / Course Catalogue
| Course Code | : GT012 |
| 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 | : 4 |
The aim of this course is to teach students about innovative production systems and alternative technologies that are shaping the future of the food industry in the face of crises such as global population growth, climate change, and dwindling natural resources. It aims to provide a visionary understanding of groundbreaking topics in food science such as nanotechnology, artificial intelligence, biosensors, and alternative protein sources.
The course begins with sustainable and soilless farming practices and examines alternative protein sources including plant-based, microbial, insect-derived, and in-vitro (artificial meat) options. Later sections cover biosensors, electronic nose/tongue, nanotechnology, cameras, and AI-powered smart systems. Furthermore, cutting-edge food technology is explored, including upcycling of agricultural by-products to reduce food waste, innovative foods designed through the encapsulation of bioactive components, 3D/4D printing technologies, space foods, and edible smart packaging systems.
| 1. | Ability to identify plant-based, microbial, in-vitro, and other innovative protein sources and sustainable agricultural models developed as alternatives to traditional food production. |
| 2. | Ability to explain the functions of advanced technologies such as biosensors, electronic nose/tongue, camera-sensor systems, and artificial intelligence in food quality control and production processes. |
| 3. | Ability to develop strategies for upcycling agricultural by-products based on the principle of zero waste in the food industry and interpret innovative supply chain models such as logistics and on-the-spot production. |
| 4. | Ability to evaluate encapsulation technologies and nanotechnology applications for the preservation and enhancement of the functionality of bioactive substances in next-generation food formulations. |
| 5. | Ability to critically analyze the potential impacts of cross-border food technologies such as 3D/4D food printers, edible/smart packaging, and space foods on consumer behavior and global food security. |
| 1. | Future Foods: New and Sustainable Approaches and Technologies , Editor: Prof. Dr. Yeşim ELMACI |
| 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 | 2 | 2 | 56 |
| Assignment | 1 | 10 | 1 | 11 |
| Quiz | 1 | 5 | 1 | 6 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 15 | 1 | 16 |
| TOTAL WORKLOAD (hours) | 100 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 |
OÇ-2 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 |
OÇ-3 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 |
OÇ-4 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 |
OÇ-5 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 |