Sustainability Strategies and Assessment in the Food Sector

Course Code:

FDE 417

Course Period:

Autumn

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 provide a comprehensive understanding of sustainability in the food sector, including knowledge of sustainability principles, specific challenges and opportunities. To introduce a variety of tools and methods for sustainability assessment of food products and processes. To explore practical and strategic approaches for enhancing sustainability in the food sector.

Course Content:

Introduction to sustainability in the food sector. Assessment tools and methods for sustainability - Life Cycle Assessment, carbon and water footprint, energy efficiency analysis etc. Sustainability strategies in the food sector – food design, waste reduction and management, energy and water use, environmental and social sustainability, technological innovations, policy advocacy. Emerging trends and future directions.

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, 8: Term research paper, 9: Presentation by guest s

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

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Course Learning Outcomes

Learning Outcomes	Programme Learning Outcomes	Teaching Methods	Assessment Methods
1) To equip the students with the knowledge of sustainability principles and sustainable development.	10c	2,6,9	A, E, H
2) To develop an understanding of the ethical principles and professional and ethical responsibility in the food sector.	9a	2,6,9	A, E, H
3) Knowledge about the impacts of food sector practices on health, environmental sustainability and safety.	11a	2,6,9	A, E, H
4) To develop an understanding of contemporary challenges facing the food sector and how engineering innovations and sustainable practices can address these issues.	11b	2, 6, 9,12	A, E, H

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1-4	Sustainability in the food sector: Sustainability principles, challenges and opportunities.	Materials for the course provided by instructor
5-10	Sustainability assessment of food products and processes	Materials for the course provided by instructor
11-15	Sustainability strategies in the food sector, emerging trends, future directions	Materials for the course provided by instructor

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
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Mid-Term	1	35
In-class activity, assignments, projects	1	35
Final Exam	1	30
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 PROGRAMME
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
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.					X
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.					X
11a	Knowledge about the global and social effects of engineering practices on health, environment, and safety.					X
11b	Knowledge about contemporary issues of the century reflected into the field of engineering.					X
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 (Including the exam week: 15x Total course hours/week)	15	3	45
Hours for off-the-classroom study (Pre-study, practice, review/week, exam preparation)	15	3	45
In-class activity, assignments, projects	4	5	20
Midterm	1	2	2
Final Exam	1	2	2
Total Work Load			114
Total Work Load / 25 (h)			4.56
ECTS Credit of the Course			5

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Sustainability Strategies and Assessment in the Food Sector

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