TÜRKÇE
ENGLISH
Information
| Code | ZFS115 |
| Name | Professional Deontology and Food Ethics |
| Term | 2024-2025 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. IŞIL VAR ÖNGEL |
| Course Instructor |
Prof. Dr. IŞIL VAR ÖNGEL
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Teaching deontology, which is an ethical notion that claims to be the basis of morality as a fundamental, claiming that it is ethical behavior that should be done in moral care, irrespective of the results of some actions, introducing the profession of food engineering, teaching ethical rules of profession ethics and profession ethics and clarifying food ethics
Course Content
Ethical and professional ethics, which are moral philosophies, ethical rules in engineering and food engineering
Course Precondition
none
Resources
Aydın, İ. (2010). Etik. Ankara: Pegem.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Know general concepts of morality and moral philosophies. |
| LO02 | knows the food engineering profession more closely. |
| LO03 | Learn the concept of occupational ethics and ethical rules in the engineering profession |
| LO04 | knowledge about the functions of the professional chamber |
| LO05 | Becomes aware of practices against food |
| LO06 | Discuss on Moral Life and Evolution |
| LO07 | ecomes aware of Moral philosophies |
| LO08 | Beneficiary moral theory and related concepts |
| LO09 | learn about KANTs moral theory related deontology |
| LO10 | Becomes aware of Food and ethics |
| LO11 | learn about hala-haram and cosher food |
| LO12 | learns how to rise in workplaces and, what the concept of mediocre |
| LO13 | Have awareness about mobbing |
| LO14 | To be able to read and discuss at least one book about the subject of the course. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 4 |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | 5 |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and history of food engineering, content of education | Related topics in the course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Definition and concepts such as deontology, ethics, occupation, work, professional ethics | Related topics in the course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Job attitudes | Related topics in the course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Ethical rules of engineering profession | Related topics in the course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | The main principles of profession | Related topics in the course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Moral Life and Evolution | Related topics in the course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Moral philosophies,to read at least one book related tis subject | Related topics in the course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Related topics in the course note | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Mid-Term Exam | Related topics in the course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Beneficiary moral theory and related concepts | Related topics in the course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | KANTs moral theory | Related topics in the course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Food and ethics | Related topics in the course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | halal-haram and cosher food | Related topics in the course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | mediocrasity | Related topics in the course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Mobbing | Related topics in the course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Related topics in the course note | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related topics in the course note | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||