Course Details

Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits	Last Updated Date
3	GLB201	FOOD & HEALTH	3+0+0	3	4	14.05.2025

Course Details

Language of Instruction	English
Level of Course Unit	Bachelor's Degree
Department / Program	MOLECULAR BIOLOGY AND GENETICS
Type of Program	Formal Education
Type of Course Unit	Elective
Course Delivery Method	Face To Face
Objectives of the Course	Assisting students increase their awareness of the definition of SDG 3. Encouraging individuals and team members to actively engage in in-depth conversations about SDG 3. Implementing team-oriented learning methods. Fostering peer learning across different disciplines.
Course Content	The course focuses on today's and future health concerns and solutions. The course expects students to bring their disciplinary knowledge in conversation to advance treatment and prevention options to “ensure healthy lives and promote well-being for all at all ages” (SDG 3).
Course Methods and Techniques	The course is designed to introduce students to these goals using innovative and student-centered methods; therefore, traditional lecturing will not be used. Instructors will introduce group-based learning models and encourage students to express themselves in creative ways. Throughout the semester, students will learn even more through the materials shared by their peers from other disciplines.
Prerequisites and co-requisities	None
Course Coordinator	Asist Prof.Dr. Sinan Akyüz sinan.akyuz@agu.edu.tr Asist Prof.Dr. Çağlar Kurç caglar.kurc@agu.edu.tr
Name of Lecturers	None
Assistants	None
Work Placement(s)	No

Recommended or Required Reading

Resources

https://sdgs.un.org/goals

Planned Learning Activities and Teaching Methods

Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria

In-Term Studies	Quantity	Percentage
Yarıyıl İçi Çalışmalarının Başarı Notunun Katkısı	2	% 20
Yarıl yılSonu Sınavı/Dönem Projesinin Başarı Notuna Katkısı	1	% 25
Quiz/Küçük Sınav	1	% 15
Ödev	5	% 35
Diğer (Staj vb.)	1	% 5
Total	10	% 100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration	Total Work Load
Araştırma Ödevi	5	4	20
Sınıf İçi Aktivitesi	3	14	42
Sunum için Hazırlık	1	14	14
Soru Çözümü	2	9	18
Ders dışı çalışma	1	14	14
Takım/Grup Çalışması	2	5	10
Total Work Load			Number of ECTS Credits 4 118

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:

No	Learning Outcomes
1	Identify key features of SDG 3
2	Analyze SDG 3 according to its political, economic, scientific, technological, and social dimensions in local and global context.
3	Compare how SDG 3 is related to their fields.
4	Evaluate the impact of individual and professional decisions as related to SDG 3 at a basic level.
5	Defend the necessity of interdisciplinary understanding of SDG 3.

Weekly Detailed Course Contents

Week	Topics	Study Materials	Materials
1	Welcome and introduction to the lecture and its rules
2	Some Structural Determinants of Food and Health
3	Economics of Food Consumption and Health
4	Global Food Security & Feeding the Planet Sustainability
5	Obesity: A first world problem?
6	Guest speaker
7	What are SDG’s and dive into SDG 2 & 3 – A global commitment to tackle undernutrition and hunger - social innovation & inclusion of sustainable development goals
8	A global problem: Antimicrobial resistance
9	Social Psychology of Food and Health Behaviours in the Context of COVID19 Global Pandemic
10	Guest Speaker
11	Disease Awareness Challenge
12	A global problem: Antimicrobial resistance
13	Role of probiotics to combat viral infections
14	Poster Presenttions

Contribution of Learning Outcomes to Programme Outcomes

Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant

https://sis.agu.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=75958&lang=en