FDE100 FOOD MYTHS & FACTS
| Course Code: | 5730100 |
| 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
The goal of the course is to increase the awareness of food and its components to students and to encourage students think in different ways about the food choices they make. It is also aimed to guide the students on known ?food myths? that do not have any scientific base. It is NOT a nutrition class and does not intend to tell anyone what to eat.
The objectives of the course could be listed as follows:
- To make students familiar with the components of food that they consume very often in their daily lives.
- To learn the basic physicochemical changes occurring in foods during processing (cooking, baking etc) and storage.
- To teach the importance of food safety in the food chain.
- To increase knowledge on food facts so that students could discuss about the food myths in the community based on scientific evidence.
- To increase awareness on food choices and relate them with health effects.
Course Content
Components and physicochemical changes observed on foods discussed based on real foods referring also to their history; food safety; additives used on foods; effect of diet on health ; food myths; the facts about foods that are actually false.
Course Learning Outcomes
Students will
- Gain the ability to be involved in public discussions related with some background info
- Gain knowledge of contemporary issues about foods in the public
- Learn the very basics of food science and safety and changes occuring in foods during cooking ; processing and storage.
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 | ✔ | |||