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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 Communication Sciences
  2. Dept. of Communication Design and Management
  3. Course Structure Diagram with Credits
  4. Information in the Digital Age
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
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Last Updated: 02/03/2026

Code - Course Title Compulsory/Elective Laboratory + Practice ECTS
DJT307 - Information in the Digital Age V. SEMESTER 3 +0 4.5
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) DR. ÖĞR. ÜYESİ GÜLÇİN SALMAN
Mode of Delivery face to face
Place of Delivery
Used Educational Platforms
Prerequisites
Courses Recomended
Recommended Resources
Work Placement
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Introduction: Data, information, knowledge
Week - 2 Digitalization and the Changing Structure of Information
Week - 3 Information Society Discussions
Week - 4 Information Behaviors of the Digital Age Generation
Week - 5 The Post-Truth Era and Fake Information Problem
Week - 6 Fundamentals of Trivialization of Truth: Postmodernism, New Media, Populism
Week - 7 Uncontrolled Information: User-Generated Content and Lack of Editorial Process
Week - 8 Spread of Fake Information: Misinformation, Disinformation
Week - 9 Effects of Social Networks on the Spreading of Fake Information: Echo Chambers, Filter Bubbles, Trolls, Bots
Week - 10 Psychology of Fake Information: Selective Exposure, Cognitive Bias, Motivated Reasoning
Week - 11 Components of Information Pollution: Source, Message, Audience
Week - 12 Formations Towards Information Pollution: Verification Platforms
Week - 13 Individual Precautions Against Information Pollution: Verification Methods
Week - 14 Digital Media Literacy

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 40
Final Exam 1 60
Toplam (%) 100

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