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Course Description Course Name : Environment-food And Human Relations Course Code : GM 458 Course Type : Optional Level of Course : First Cycle Year of Study : 4 Course Semester : Spring (16 Weeks) ECTS : 3 Name of Lecturer(s) : Prof.Dr. CAHİDE YAĞMUR Learning Outcomes of the Course : Knows the relations between food, environment, and human, and the place and the importance of Food Engineering in solving environmental problems. Knows the types of pollution (air, water, plant and animal foods, chemical pollution) and the effects on human health. Gains information about some of the key environmental and food pollutants (pesticides, heavy metals, radioactive materials, synthetic fertilizers, hormones, antibiotics, packaging materials, industrial wastes), and their effects. Knows what kind of measures can be taken to reduce pollution in the environment and food. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Because contaminants, the most important aspect of environmental pollution, circulate in nature between the livings, they affect the foods; students do investigations into the contamination sources on people’s health and learn the responsibilities of Food Engineers for the control and prevention of pollution of water and air which are the most vital nutritional elements and the responsibilities for minimizing the food contamination and environmental pollution. Course Contents : Some of the key environmental and food pollutions and the effects; the importance of food engineering to minimize of food pollution and polute the environment . Language of Instruction : Turkish Work Place : classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 FOOD-ENVIRONMENT AND HUMAN RELATIONSHIP The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 2 Role and Importance of food engineering about solution of environmental problems The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 3 AIR POLLUTION AND EFFECTS ON HUMAN HEALTH The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 4 WATER POLLUTION AND EFFECTS ON HUMAN HEALTH The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 5 POLLUTION OF NATURAL FOODS AND EFFECTS ON HUMAN HEALTH The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 6 POLLUTION OF ANIMAL FOOD AND EFFECTS ON HUMAN HEALTH The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 7 POLLUTANTS OF IMPORTANT ENVIRONMENT AND FOOD- PESTICIDE The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 8 MIDTERM 9 HEAVY METALS The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 10 RADIOELEMENT The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 11 SYNTHETIC FERTILIZERS The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 12 HORMONES The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 13 ANTIBIOTICS The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 14 PACKING MATERIALS The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 15 SOLUTIONS ABOUT PREVENTING ENVIRONMENT AND FOOD POLLUTION The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 16/17 FINAL EXAM   Required Course Resources Resource Type Resource Name Recommended Course Material(s)           Required Course Material(s)             Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 85     Homeworks/Projects/Others 1 15 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 4 2 Improve a process-based system using the methods of measurement and evaluation 0 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 4 5 Researches and analyzes complex systems using scientific methods 0 6 Uses objective and subjective methods to evaluate food quality and interprets the results 4 7 Selects and uses modern technical systems in food engineering and technology applications 0 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 0 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 2 10 Complies with teamwork 1 11 Analytically and critically evaluates the learned information. 3 12 Knows the necessity of lifelong learning. 5 13 Communicates effectively and healthily in the relevant field and uses communication technologies 0 14 Knows a foreign language at a level to follow the literature about foods and communicate 0 15 is respectful of professional ethics 5 16 Has ability to plan, implement and develop a food process 3 17 Knows the legislation and management systems related to foods 1 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 2 14 28     Out of Class Study (Preliminary Work, Practice) 2 14 28 Assesment Related Works     Homeworks, Projects, Others 1 10 10     Mid-term Exams (Written, Oral, etc.) 1 2 2     Final Exam 1 2 2 Total Workload: 70 Total Workload / 25 (h): 2.8 ECTS Credit: 3