Sustainable Food Systems

Course Code:

FDE 317

Course Period:

Spring

Course Type:

Core

Credits:

3

Theoric:

3

Practice:

0

Laboratory Hour:

0

ECTS:

5

Course Language:

English

Course Coordinator:

Özlem Güçlü Üstündağ

Courses given by:

Özlem Güçlü Üstündağ

Course Objectives:

To introduce the concepts of sustainability and sustainable development to introduce the sustainable food system concept and framework, to provide the necessary knowledge and skills to develop solutions for problems affecting sustainability of the food system

Course Content:

Sustainability and sustainable development goals, the concept and framework of sustainable food systems, sustainability issues in food systems, climate change and the food system, sustainable economy, sustainable design, sustainability throughout the food system (from production to consumption)

Course Methodology:

1: Lecture by instructor, 2: Lecture by instructor with class discussion, 3: Problem solving by instructor, 4: Use of simulations, 5: Problem solving assignment, 6: Reading assignment, 7: Laboratory work, 9: Presentation by guest speaker, 10: Sample Proje

Course Evaluation Methods:

A: Written exam, B: Multiple-choice exam C: Take-home quiz, D: Experiment report, E: Homework, F: Project evaluation, G: Presentation by student, H: In-class activity, I: Workshop

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Course Learning Outcomes

Course Learning Outcomes	Detailed Program Outcomes	Teaching Methods	Assessment Methods
Ability to define sustainability and sustainable development	10c	2, 6, 9	A, H
Ability to describe the sustainable food system concept and framework	10c	2, 6, 9	A, H
Ability to describe and identify sustainability issues in the food systems	11b	2, 6, 9, 10	A, E, H, I
Ability to develop solutions to address sustainability issues in the food systems	11a, 11b	2, 6, 9, 10	A, H, I
Ability to assess the effect of engineering practices on sustainability issues	11a	2, 6, 9	A, E, H
Ability to analyze professional role and responsibilities in designing and implementing a sustainable food system	9a	2, 9	A, H, I

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1-2	Introduction to sustainability and sustainable development	Lecture Notes
3-4	Sustainable food systems: concept and framework	Lecture Notes
5	Climate change and the food system	Lecture Notes
6-7	Circular economy, EU Farm to Fork Strategy	Lecture Notes
8-12	Sustainability in the food system (from production to consumption)	Lecture Notes
13-14	Sustainable food systems workshop	Lecture Notes

Recommended Sources

RECOMMENDED SOURCES
Textbook	Lecture notes provided by the instructor.
Additional Resources	Selected resources (reports, regulations, articles etc) will be shared by the instructor.

Material Sharing

MATERIAL SHARING
Documents	yulearn.yeditepe.edu.tr
Assignments	yulearn.yeditepe.edu.tr

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm	1	50
In-class activity, assignments, workshop	1	50
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		30
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		70
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM OUTCOMES
No	Program Learning Outcomes	check √
1a	Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline,
1b	Ability to use theoretical and applied knowledge in these areas in complex engineering problems.
2a	Ability to identify, formulate, and solve complex engineering problems,
2b	Ability to select and apply proper analysis and modeling methods for this purpose.
3a	Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result,
3b	Ability to apply modern design methods for this purpose.
4a	Ability to devise, select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice.
4b	Ability to employ information technologies effectively.
5a	Ability to design experiments for investigating complex engineering problems or discipline specific research questions,
5b	Ability to conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6a	Ability to work efficiently in intra-disciplinary teams,
6b	Ability to work efficiently in multi-disciplinary teams,
6c	Ability to work individually.
7a	Ability to communicate effectively in English, both orally and in writing,
7b	Knowledge of a minimum of one foreign language,
7c	Ability to write effective reports and comprehend written reports, prepare design and production reports,
7d	Ability to make effective presentations,
7e	Ability to give and receive clear and intelligible instructions.
8a	Recognition of the need for lifelong learning, ability to access information, ability to follow developments in science and technology,
8b	Ability to continue to educate him/herself.
9a	Consciousness to behave according to ethical principles and professional and ethical responsibility.	√
9b	Knowledge on standards used in engineering practice.
10a	Knowledge about business life practices such as project management, risk management, change management.
10b	Awareness in entrepreneurship and innovation.
10c	Knowledge about sustainable development.	√
11a	Knowledge about the global and social effects of engineering practices on health, environment, and safety.	√
11b	Knowledge about contemporary issues of the century reflected into the field of engineering.	√
11c	Awareness of the legal consequences of engineering solutions.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	1	14
Assignments, projects	4	5	20
Midterm	1	15	15
Final exam	1	25	25
Total Work Load			116
Total Work Load / 25 (h)			4.6
ECTS Credit of the Course			5

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