TÜRKÇE
ENGLISH
Information
| Code | SD0564 |
| Name | Sustainable Food Systems |
| Term | 2024-2025 Academic Year |
| Term | Fall and Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. FATİH ÖZOĞUL |
| Course Instructor |
Prof. Dr. FATİH ÖZOĞUL
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To introduce the concepts of sustainability and sustainable development; To gain the knowledge and skills necessary to evaluate sustainability in the food system with a multidisciplinary system approach.
Course Content
Information on sustainability and sustainable development, the concept and framework of sustainable food systems, climate change and the food system, eco-labeling, evaluation of food system sustainability, and sustainability in the food system stages will be given.
Course Precondition
Resources
Lecture notes, scientific papers
Notes
Lecture notes, scientific papers
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines sustainability and sustainable development. |
| LO02 | Explain the concept and framework of sustainable food system. |
| LO03 | Identify sustainability problems in food systems and develop solutions to solve them. |
| LO04 | Evaluates the effects of engineering practices on sustainability. |
| LO05 | Analyze the roles and responsibilities of engineers involved in the design and operation of sustainable food systems. |
| LO06 | Effectively discusses and communicates information, situations and ideas about sustainable food. |
| LO07 | Uses various multidisciplinary resources effectively to reach information on sustainability issues. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Sustainability and an introduction to sustainable development | None | Öğretim Yöntemleri: Anlatım |
| 2 | Sustainable food systems – concept and framework | None | Öğretim Yöntemleri: Anlatım |
| 3 | Factors affecting sustainable food production: Climate change, greenhouse gases and carbon emissions | None | Öğretim Yöntemleri: Anlatım |
| 4 | Climate change and the food system | None | Öğretim Yöntemleri: Anlatım |
| 5 | Factors affecting sustainable food production: sustainable water and agricultural practices | None | Öğretim Yöntemleri: Anlatım |
| 6 | Global food security | None | Öğretim Yöntemleri: Anlatım |
| 7 | Preparation before midterm exam | None | Öğretim Yöntemleri: Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | None | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 9 | Circular economy | None | Öğretim Yöntemleri: Anlatım |
| 10 | Sustainable food production systems and food safety | None | Öğretim Yöntemleri: Anlatım |
| 11 | Sustainability in the food system (from production to consumption) | None | Öğretim Yöntemleri: Anlatım |
| 12 | The legal dimension of sustainable food systems | None | Öğretim Yöntemleri: Anlatım |
| 13 | Farm-to-Fork Strategy of European Union | None | Öğretim Yöntemleri: Anlatım |
| 14 | Sustainable food policies of the world | None | Öğretim Yöntemleri: Anlatım |
| 15 | Preparation before the term exam | None | Öğretim Yöntemleri: Soru-Cevap, Tartışma |
| 16 | Term Exams | None | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 17 | Term Exams | None | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 6 | 3 | 18 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 4 | 4 |
| Total Workload (Hour) | 82 | ||
| Total Workload / 25 (h) | 3,28 | ||
| ECTS | 3 ECTS | ||