Digital Innovation in the Food System

Course Code:

FDE 418

Course Type:

Area Elective

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 concept of digital innovation; to introduce fundamentals of new digital technologies such as blockchain, internet of things (IOT), artificial intelligence (AI), virtual reality (VR) and augmented reality (AR); to provide the necessary knowledge and skills to be able to to use digital technologies to address the current challenges in the food system with special focus on food safety, environmental and social sustainability and human health.

Course Content:

Digital innovation. Fundamentals of new digital technologies such as blockchain, internet of things (IOT), artificial intelligence (AI), virtual reality (VR) and augmented reality (AR) and their applications in the food system particularly in the areas of food traceability, food supply chain optimization, quality control, product development, nutrition, and gastronomy with guest lectures from academicians and industry (technology companies, food industry, start-ups)

Course Methodology:

1: Lecture by instructor, 2: Lecture by instructor with class discussion, 12: In-class activity, 13: Project 6: Reading assignment, 9: Presentation by guest speaker,

Course Evaluation Methods:

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

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Course Learning Outcomes

Course Learning Outcomes	Detailed Program Outcomes	Teaching Methods	Assessment Methods
1) Ability to understand the concepts of and basic skills involved in innovation, digital innovation and entrepreneurship	10b	1, 2, 9	A, B

2) Ability to identify the key actors in the innovation and entrepreneurship ecosystem in Turkey	10b	1, 2, 9	A, B
3) Ability to explain the fundamentals of innovative digital technologies	4b, 11b	1, 2, 9	A, F
4) Ability to understand and analyse the applications of innovative digital technologies in the food system	8a, 8b, 11b	1, 2, 6, 9, 12, 13	A, E, F, G
5) Ability to use digital technologies to address the current challenges in the food system	4b, 11b	1, 2, 9, 12, 13	A, E, F, G
6) Ability to work effectively in teams	6a	9, 12, 13	E, F, G
7) Ability to make effective presentations	7d	1, 2, 9, 12	G

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1-3	Innovation and entrepreneurship	Lecture notes
4	Digital technologies and their applications in the food system: digitalization, digital innovation and digital transformation	Lecture notes
5	Digital technologies and their applications in the food system: Internet of Things (IoT)	Lecture notes
6	Digital technologies and their applications in the food system: Blockchain	Lecture notes
7-9	Digital technologies and their applications in the food system: AI	Lecture notes
10-11	Digital technologies and their applications in the food system: Virtual reality (VR) and augmented reality (AR)	Lecture notes

12-14

Term project presentations

Lecture notes, academic and grey literature

Recommended Sources

RECOMMENDED SOURCES
Textbook	-
Additional Resources	Selected resources provided by the instructor

Material Sharing

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

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
In-class activity/Assignment/Project		50 (35%)
Midterm	1	50 (35%)
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
Project/Assignments	1	25	25
Midterm	1	12	12
Final	1	24	24
Total Work Load			117
Total Work Load / 25 (h)			4.7
ECTS Credit of the Course			5

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Digital Innovation in the Food System

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