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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Faculty of Tourism
  2. Department of Tourism Management
  3. Course Structure Diagram with Credits
  4. Sustainable Food Management and Food Waste Prevention
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 22/10/2025

Code - Course Title Compulsory/Elective Laboratory + Practice ECTS
TRZ437 - Sustainable Food Management and Food Waste Prevention VII. SEMESTER 3 +0 4.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) PROF. DR. DENİZ KARAGÖZ
Mode of Delivery Face to face
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course
Courses Recomended
Recommended Resources
Work Placement
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Meeting and course introduction
Week - 2 The concept and scope of sustainability, sustainability in gastronomy
Week - 3 Sustainability in agriculture and fisheries
Week - 4 Water and energy sustainability and waste management
Week - 5 Local food and small producers and sustainable food supply
Week - 6 Sustainability of food culture
Week - 7 Midterm exam
Week - 8 Midterm exam
Week - 9 Presentations
Week - 10 Presentations
Week - 11 Presentations
Week - 12 Presentations
Week - 13 Presentations
Week - 14 Presentations

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 30
Final Exam 1 70
Toplam (%) 100

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