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Course Code: 
FDE 101
Course Period: 
Autumn
Course Type: 
Core
Theoric: 
3
Credits: 
3
ECTS: 
6
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
To foster recognition of essential skills for academic and professional success, to provide knowledge about the techniques that could be used to develop these skills, to develop a sense of belonging to the university and their profession; To introduce the food engineering profession, and to foster awareness of professional and ethical responsibility; To provide knowledge on the essential approaches, methods, and tools for success in food engineering education and profession (fundamentals of engineering calculations, information technologies, life long learning etc); To introduce the main stakeholders of the food system, to provide knowledge on the role of the public sector, industry and civil society in the food system, and food regulations; To develop the critical thinking skills and approach necessary for the assesment of the effects of food engineering applications on health, environment and safety.
Course Content: 

Introduction of the University, Faculty and Department, the evaluation of their mission and vision, students’ rights and responsibilities in the academia, codes of conduct and ethical rules. Essential skills for academic and professional success, techniques for their development. Introduction of the food engineering profession. Professional responsibility and ethics. The role and importance of units in engineering calculations. The role and importance of information technologies in food engineering education and profession. Food regulations. Main stakeholders of the food system: the public sector, industry and civil society. The assessment of the impacts of food engineering applications on health, environment and safety.

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
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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