| TYPE OF COURSE UNIT | Elective Course |
| LEVEL OF COURSE UNIT | Master's Degree With Thesis |
| YEAR OF STUDY | - |
| SEMESTER | - |
| NUMBER OF ECTS CREDITS ALLOCATED | 10 |
| NAME OF LECTURER(S) | -
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Have knowledge about good agriculture.
2) Have knowledge about organic farming and precision agriculture.
3) Learn what GMO is and learn about biosafety
4) Have knowledge about nanotechnology in food science.
5) Learn about innovative technologies.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | None |
| COURSE DEFINITION | In this course, it is aimed to be taught that new tools of advanced technology and interdisciplinary methods such as; industry 4.0 perspective and application examples, sensor systems and critical points in designing, concept and components of the internet of things, big data knowledge and usage, robotic agriculture technologies, three-dimensional printing method and applications in food industry, productive, safe and environmentally friendly agriculture and food processing strategies, vertical agriculture and its critical points, bioplastics. |
| COURSE CONTENTS | | WEEK | TOPICS |
|---|
| 1st Week | 1 Good Agricultural Practices I | | 2nd Week | 2 Good Agricultural Practices II | | 3rd Week | 3 Organic Farming | | 4th Week | 4 Developments in Precision Agriculture Technologies | | 5th Week | 5 Genetically Modified Microorganisms and Biosafety | | 6th Week | 6 Food Safety | | 7th Week | 7 Information Technologies in Food Traceability | | 8th Week | 8 Midterm | | 9th Week | 9 Application of Nanotechnology in Food Science I | | 10th Week | 10 Application of Nanotechnology in Food Science II | | 11th Week | 11 Smart Packaging Systems | | 12th Week | 12 Innovative Technologies I | | 13th Week | 13 Innovative Technologies II | | 14th Week | 14 Innovative Technologies (article review) | | 15th Week | |
|
| RECOMENDED OR REQUIRED READING | Industry 4.0, Industrial Internet of Thinking, Alasdair Gilchrist, Apress, 2016 |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Yüz yüze |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 30 | | Assignment | 1 | 20 | | Total(%) | | 50 | | Contribution of In-term Studies to Overall Grade(%) | | 50 | | Contribution of Final Examination to Overall Grade(%) | | 50 | | Total(%) | | 100 |
|
| ECTS WORKLOAD |
| Activities |
Number |
Hours |
Workload |
| Midterm exam | 1 | 2 | 2 | | Preparation for Quiz | 1 | 15 | 15 | | Individual or group work | 14 | 5 | 70 | | Preparation for Final exam | 1 | 69 | 69 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 59 | 59 | | Laboratory (including preparation) | | | | | Final exam | 1 | 3 | 3 | | Homework | 2 | 20 | 40 | | Total Workload | | | 300 |
|---|
| Total Workload / 30 | | | 10 |
|---|
| ECTS Credits of the Course | | | 10 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
