Information Package / Course Catalogue
| Course Code | : KOC107 |
| Course Type | : Non Departmental Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
The purpose of this course is to introduce the current and potential applications of edible insects in human nutrition, their nutritional value, production methods, their importance in terms of environmental sustainability, and food safety considerations. The goal is for students to gain awareness of alternative protein sources and to be able to make scientific assessments regarding future food systems.
The course will cover the current status of edible insects worldwide and in Turkey, their nutritional value, their role among alternative protein sources, rearing systems, sustainable production methods, environmental impacts, food safety, consumer perception, legal regulations, and future potential uses. In addition, examples of the use of insects in food, animal feed, and other industrial sectors will be examined.
| 1. | Explains the concept of edible insects, their historical development, edible insect species and their basic biological characteristics. |
| 2. | It compares the nutritional value of insects with that of other protein sources, explain edible insect rearing and production systems. |
| 3. | Evaluate the role of insects in sustainable food systems and analyze the environmental impacts of edible insects and their carbon footprint advantages. |
| 4. | Explain food safety and quality issues in insect-derived products and evaluate legal regulations and frameworks in the world and in Türkiye. |
| 5. | Discuss consumer acceptance and social perception issues and interpret the future potential use of alternative protein sources. |
| 1. | Edible Insects: Future Prospects for Food and Feed Security Food and Agriculture Organization (FAO) |
| 2. | Aaron T. Dossey, Juan Morales-Ramos, M. Guadalupe Rojas, Insects as Sustainable Food Ingredients |
| 3. | Afton Halloran, Paul Vantomme et all., Edible Insects in Sustainable Food Systems |
| 4. | Recent reports published by the Food and Agriculture Organization. |
| 5. | Reports from the European Food Safety Authority. |
| 6. | Recent scientific articles on edible insects, alternative protein sources, and sustainable food systems. |
| 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 | 1 | 1 | 2 |
| Individual Work | 14 | 0 | 1 | 14 |
| Quiz | 1 | 1 | 1 | 2 |
| Midterm Examination | 1 | 1 | 1 | 2 |
| Final Examination | 1 | 2 | 1 | 3 |
| TOTAL WORKLOAD (hours) | 51 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | PÇ-14 | |
OÇ-1 | 4 | 3 | 1 | 5 | ||||||||||
OÇ-2 | 4 | 4 | 2 | 5 | 1 | 1 | 1 | 1 | 1 | |||||
OÇ-3 | 3 | 3 | 1 | 4 | 5 | 5 | 2 | |||||||
OÇ-4 | 3 | 2 | 3 | 3 | 5 | 2 | 1 | 1 | 1 | 3 | 1 | 2 | ||
OÇ-5 | 2 | 1 | 4 | 5 | 2 | 3 | 2 | |||||||