FDE489 SPECIAL TOPICS IN FOOD ENGINEERING: INTELLECTUAL PROPERTY AND ENTERPRENEURSHIP IN FOOD ENGINEERING
| Course Code: | 5730489 |
| METU Credit (Theoretical-Laboratory hours/week): | 3 (3.00 - 0.00) |
| ECTS Credit: | 5.0 |
| Department: | Food Engineering |
| Language of Instruction: | English |
| Level of Study: | Undergraduate |
| Course Coordinator: | |
| Offered Semester: | Fall and Spring Semesters. |
Course Objectives
At the end of this course, the student will learn:
- Understand entrepreneurial thinking in the context of food engineering.
- Gain knowledge of IP rights, patents, and licensing practices.
- Learn commercialization pathways from lab to market.
- Explore national and international regulatory frameworks.
- Develop a business model for food product innovation.
- Enhance interdisciplinary collaboration and communication skills.
Course Content
Entrepreneurship in food systems; fundamentals of innovation and intellectual property; patents and utility models; licensing and technology transfer; commercialization of research outputs; food product valorization; regulatory frameworks; start-up development; sustainability and business ethics
Course Learning Outcomes
Student, who passed the course satisfactorily will be able to:
-
become entrepreneurial and innovative by training them in start-up strategy, business model development, and real-world commercialization practices.
-
gain a life-long learning perspective by exposing students to evolving topics like IP law, food regulations, and venture creation, areas where graduates must continuously stay updated.
- gain a public-oriented and ethical mindset, especially through modules on sustainability, responsible innovation, and the societal impact of food system interventions.
Program Outcomes Matrix
| Contribution | |||||
| # | Program Outcomes | No | Yes | ||
| 1 | An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics | ✔ | |||
| 2 | An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors | ✔ | |||
| 3 | An ability to communicate effectively with a range of audiences | ✔ | |||
| 4 | An ability to recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts | ✔ | |||
| 5 | An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives | ✔ | |||
| 6 | An ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions | ✔ | |||
| 7 | An ability to acquire and apply new knowledge as needed, using appropriate learning strategies | ✔ | |||