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Language of Instruction
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Turkish
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Level of Course Unit
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Bachelor's Degree
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Department / Program
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Nutrition and Dietetics
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Mode of Delivery
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Face to Face
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Type of Course Unit
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Elective
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Objectives of the Course
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Gain insight into the global food chain, its extent and explanations between them
Monitoring the food chain for general trends and key areas facing industry and politicians
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Course Content
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Within the scope of this course, global food chain systems, agriculture and related industries, changes in food demand, indicators of changes in diet and food consumption habits, sharing of added values ??in the food chain, trends in food support, especially trade, evaluation of the effects of global warming, environmental footprint in food production in the world. trace system titles will be discussed.
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Course Methods and Techniques
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Prerequisites and co-requisities
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None
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Course Coordinator
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None
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Name of Lecturers
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Instructor Çağla Pınarlı cagla.pinarli@gedik.edu.tr
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Assistants
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Research Assist. Merve Özvar merve.ozvar@gedik.edu.tr
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Work Placement(s)
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No
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Recommended or Required Reading
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Resources
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https://eatforum.org/eat-lancet-commission/
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1. Esnouf C., Russel M., Bricas N., Food System Sustainability. Cambridge University Press, 2013
2. Campbell-Platt G. Food Science and Technology. Wiley-Blackwell, Oxford UK, 2009
3. Barbosa-Canovas G.V., Mortimer A., Lineback A., Spiess W., Buckle K., Colonna P. Global Issues in Food Science and Technology. Academic Press, 2009
4. FAO. The State of Food Insecurity in the World: 2011. Rome, 2011. Food and Agriculture Organization of the United Nations
5. FAO. "Managing Systems at Risk". The State of the World's Land and Water Resources for Food and Agriculture (SOLAW). Retrieved 4 June 2012 from http://www.fao.org/nr/solaw/en/.
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