1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
  4. 249 FOOD ENGINEERING
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
Print

COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 481ECONOMIC AND SOCIAL APPROACHES IN FOOD ENGINEERING2 + 07th Semester3

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective Raising awareness about risk management, entrepreneurship, innovativeness, sustainable development and management of legal issues in food industry
Course Content -Definition and importance of entrepreneurship, -Characteristics of entrepreneur -Management of entrepreneurship -Definition and importance of sustainable development -Approaches for sustainable development -Principals of sustainable development - Definition and importance of innovativeness -Progression for innovativeness -Food industry and legal issues - Definition and importance of risk -Risk management -Various examples of risk -Evaluation of sustainability, innovativeness and legal issues
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1-Getting information about sustainable development, entrepreneurship and innovativeness
2-Getting information about risk management
3-Learning about legal issues in food industry and becoming aware of their management

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 001         4353
LO 002          253
LO 003          5 4
Sub Total         4101010
Contribution0000000001333

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Mid-terms11222
Final examination14228
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1SEBAHATTİN NAS


Print

Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 481 ECONOMIC AND SOCIAL APPROACHES IN FOOD ENGINEERING 2 + 0 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. SEBAHATTİN NAS snas@pau.edu.tr MUH A0210 %70
Goals Raising awareness about risk management, entrepreneurship, innovativeness, sustainable development and management of legal issues in food industry
Content -Definition and importance of entrepreneurship, -Characteristics of entrepreneur -Management of entrepreneurship -Definition and importance of sustainable development -Approaches for sustainable development -Principals of sustainable development - Definition and importance of innovativeness -Progression for innovativeness -Food industry and legal issues - Definition and importance of risk -Risk management -Various examples of risk -Evaluation of sustainability, innovativeness and legal issues
Topics
WeeksTopics
1 Innovation and the technological competencies
2 Entrepreneurship: Definition and importance
3 Entrepreneur: types and qualities
4 Entrepreneurship culture: creativity and opportunity analysis
5 Public relations
6 Risk, Probability and Uncertainty
7 Risk Management and Process
8 Sustainable development
9 Exam
10 Group, leader, manager
11 Leadership and importance
12 Human rights
13 Universal Principle and Principles of Law
14 Universal Principle and Principles of Law
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes