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Course Unit Title Course Unit Code Type of Course Unit Level of Course Unit Year of Study Semester ECTS Credits
Philosophy of Food GDR118 Elective Doctorate degree 1 Spring 7

Name of Lecturer(s)

Prof. Dr. Selda UCA
Associate Prof. Dr. Dilek DÜLGER ALTINER
Assistant Prof. Dr. Mutlu ÇELİK

Learning Outcomes of the Course Unit

1) Explains the philosophical aspect of food science.
2) Explains the relationship between food, art and aesthetics.
3) Defines the concept of food ethics.
4) Explains the relationship of food production with the environment and climate change.
5) Discusses food policies.
6) Discusses the relationship between food and women from a broad perspective.
7) Defines the skills and responsibilities that a food critic should have.

Program Competencies-Learning Outcomes Relation

  Program Competencies
1 2 3 4 5 6 7 8
Learning Outcomes
1 Middle Low High Low Middle No relation Middle Middle
2 Middle Low High Low Middle No relation Middle Middle
3 Middle Low High Low Middle Middle Middle Middle
4 Middle Low High Low Middle No relation Middle Middle
5 Middle Low High Low Middle No relation Middle Middle
6 Middle Low High Low Middle No relation Middle Middle
7 Middle Low High Low Middle Low Middle Middle

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

Not Required

Course Contents

Introduction to philosophy of food; food, art and aesthetics; food, history and culture; food ethics; food and environment, climate change; food, famine and the obesity paradox; food and globalization; sustainability of food; food policy; food and women; food and elitism; food critic.

Recommended or Required Reading

Planned Learning Activities and Teaching Methods



Assessment Methods and Criteria

Language of Instruction

Turkish

Work Placement(s)

Not Required