Information Package / Course Catalogue
| Course Code | : GMP536 |
| 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 | : 6 |
The aim of the course is to teach students the concept of sustainability in Food Engineering applications and to inform students about current trends related to the subject.
The concept of sustainability and its applications in the food industry, waste management, risk analysis in the sustainable food chain, energy use in food processing and reduction strategies
| 1. | To have advanced theoretical and applied knowledge in the field of sustainable food systems |
| 2. | To define sustainability related problems, interpreting and evaluating data |
| 3. | To gain the ability to generate knowledge by integrating the use of resources, quality, efficiency and sustainability goals in the field of sustainable food systems |
| 4. | To be able to produce solutions for the problems in food systems, to offer original solutions within the scope of environmental awareness and sustainability |
| 5. | To be able to follow the literature on sustainability and to transfer the information obtained orally or in writing |
| 1. | Tiwari, B. K., Norton, T., & Holden, N. M. (Eds.). (2013). Sustainable food processing. John Wiley & Sons |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %15 |
| Project | 1 | %15 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %40 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 5 | 3 | 112 |
| Assignment | 1 | 5 | 1 | 6 |
| Project | 1 | 5 | 1 | 6 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 15 | 1 | 16 |
| TOTAL WORKLOAD (hours) | 151 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 3 | 3 | 3 | 3 | 1 |
OÇ-2 | 3 | 3 | 3 | 3 | |
OÇ-3 | 3 | 2 | 2 | 4 | |
OÇ-4 | 3 | 3 | 3 | 3 | |
OÇ-5 | 3 | 4 | 3 | 3 | |