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Information
| Unit | |
| Code | SD0819 |
| Name | Innovations for Sustainable Nutrition |
| Term | 2026-2027 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 |
| Label | UCC University Common Course |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. BETÜL KILINÇLI |
| Course Instructor |
Öğr. Gör. BETÜL KILINÇLI
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
This course aims to enable students to develop systematic thinking skills in the environmental, economic, and social dimensions of sustainability by analyzing the role of innovations in sustainable nutrition and food systems. Students are expected to gain the ability to evaluate next-generation food technologies, alternative protein sources, and sustainable production strategies from both engineering and scientific perspectives. The course further focuses on developing competencies in critical assessment, interpretation, and application of innovative approaches that support the transformation of sustainable food systems.
Course Content
The course covers the concept of sustainable nutrition and the environmental impacts of food systems. It includes alternative protein sources, next-generation food technologies, circular economy approaches, food waste management strategies, sustainable packaging systems, and life cycle assessment (LCA) methodologies. In addition, the integration of biotechnology and digitalization into food systems is addressed. The course also incorporates the analysis of current scientific studies and emerging innovations in sustainable food systems.
Course Precondition
Resources
Teaching activity lecture notes
Notes
Ghosh, D., Das, S., Bagchi, D., & Smarta, R. B. (Ed.). (2012). Innovation in Healthy and Functional Foods. CRC Press. Boukid, F. (Ed.). (2024). Handbook of Plant-Based Food and Drinks Design. Academic Press.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the fundamental concepts of sustainable nutrition and its relationship with food systems. |
| LO02 | It analyzes the environmental, economic, and social sustainability dimensions of global food systems. |
| LO03 | It evaluates sustainable nutrition approaches and dietary models on a comparative basis. |
| LO04 | It analyzes alternative protein sources (plant-based, cultured meat, insect-based foods) on a scientific basis. |
| LO05 | It interprets the impacts of next-generation food technologies (fermentation, biotechnology, cellular agriculture, etc.) on sustainability. |
| LO06 | Applies and evaluates circular economy principles in food production and consumption systems. |
| LO07 | It conducts fundamental analyses using life cycle assessment (LCA) and other sustainability assessment tools. |
| LO08 | Analyzes food waste management and sustainable packaging solutions and develops recommendations. |
| LO09 | Critically evaluates current scientific literature on sustainable nutrition and food systems. |
| LO10 | Presents the obtained data in the form of graphs, tables, and technical reports, and interprets them in accordance with the principles of scientific communication. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to the course and general concepts | Lecture notes and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Global food systems and sustainability issues | Lecture notes and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Environmental, economic, and social sustainability in food systems | Lecture notes and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Sustainable diet models and nutritional approaches | Lecture notes and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Environmental impacts of food production systems | Lecture notes and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Carbon footprint, water footprint, and environmental impact assessment | Lecture notes and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Alternative protein sources I: Plant-based proteins | Lecture notes and presentation | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 8 | Mid-Term Exam | Lecture notes and presentation | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Alternative protein sources II: Cultured meat and cellular agriculture | Lecture notes and presentation | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 10 | Insect-based foods and next-generation protein trends | Lecture notes and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Next-generation food technologies and innovative production systems | Lecture notes and presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Circular economy and sustainability in food systems | Lecture notes and presentation | Öğretim Yöntemleri: Tartışma, Soru-Cevap, Anlatım |
| 13 | Food waste management and reduction strategies | Lecture notes and presentation | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 14 | Sustainable packaging technologies and innovations | Lecture notes and presentation | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Anlatım |
| 15 | Life cycle assessment (LCA) and its applications | Lecture notes and presentation | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 16 | Term Exams | Lecture notes and presentation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Lecture notes and presentation | Ölçme Yöntemleri: Yazılı Sınav |
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 | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 10 | 10 |
| Total Workload (Hour) | 72 | ||
| Total Workload / 25 (h) | 2,88 | ||
| ECTS | 3 ECTS | ||