Information Package / Course Catalogue
| Course Code | : ZST522 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 8 |
In recent years, food technology aims to use existing resources efficiently and reduce food waste by focusing more on alternative resources. In addition, studies are being carried out on robotic technologies, facilitating modern life by providing fast solutions, and space food with advanced sensors and cameras. The aim of the course is to discuss the production of foods expected in the future and their positive and negative aspects.
-Introduction of new food technologies and approaches. -Awareness on sustainable food production and resources. -The role of innovation and creativity in the food industry. -Understanding the relationship between nutrition and health. -Raising awareness about food safety, ethical issues and consumer rights. -Global food problems and solution strategies.
| Lec. Ali GÖNCÜ |
| 1. | Introducing students to innovative technologies, methods and approaches that will be used in food production in the future. |
| 2. | Teaching how to effectively use sustainable agriculture, water use, energy resources and other resources to meet future food needs. |
| 3. | Encouragement of students to develop innovative thinking and creativity for new food products, nutritional solutions or processing methods. |
| 4. | Raising awareness about the effects of future foods on human health and the relationship between nutrition science and health. |
| 5. | Raising awareness about ethical issues related to new food technologies, food safety standards and consumers' rights. |
| 1. | Gökırmaklı, Ç., Bayram, M. (2018). Gıda için gelecek öngörüleri: Yıl 2050. Akademik Gıda, 16(3), 351-360. |
| 2. | Odegard, I., van der Voet, E. (2014). The future of food—Scenarios and the effect on natural resource use in agriculture in 2050. Ecological Economics 97: 51-59 |
| 3. | Fresco, L.O. (2009). Challenges for food system adaptation today and tomorrow. Environmental Science & Policy, 12(4), 378-385. |
| 4. | TÜBİTAK (2019), Bilim ve Teknik, Günümüzün ve Geleceğin Gıdaları, Yıl:42, Sayı:501. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Final Examination | 1 | %70 |
| Assignment | 1 | %30 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 15 | 4 | 2 | 90 |
| Assignment | 3 | 20 | 2 | 66 |
| Individual Work | 5 | 4 | 2 | 30 |
| Final Examination | 1 | 14 | 2 | 16 |
| TOTAL WORKLOAD (hours) | 202 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 5 | 5 | 5 | 5 | 5 |
OÇ-2 | 4 | 4 | 4 | 4 | 4 |
OÇ-3 | 5 | 5 | 5 | 5 | 5 |
OÇ-4 | 5 | 5 | 5 | 5 | 5 |
OÇ-5 | 5 | 5 | 5 | 5 | 5 |