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Week
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Topics
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Study Metarials
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|
1
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Definition of Innovation
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K1 Chapter 1
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|
2
|
Process of Innovation
|
K1 Chapter 3
|
|
3
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Relationship of healthy living and innovation
|
K1 Chapter 2
|
|
4
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Innovation methods in healthy living area
|
K1 Chapter 5
|
|
5
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Innovation models in healthy living area
|
K1 Chapter 6
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|
6
|
Gradual innovation
|
K1 Chapter 7
|
|
7
|
Sustainable innovation
|
K1 Chapter 4
|
|
8
|
Measurement of innovation
|
K1 Chapter 6
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|
9
|
Relationship of R&D and innovation
|
K1 Chapter 4
|
|
10
|
Definition and classification of R & D
|
K1 Chapter 4
|
|
11
|
R & D methods and continuity in healthy living
|
K1 Chapter 5
|
|
12
|
Innovation in university-industry cooperation in healthy living
|
K1 Chapter 6
|
|
13
|
Scientific research in healthy living-I
|
K2 Chapter 3
|
|
14
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Scientific research in healthy living-II
|
K2 Chapter 3
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|
Prerequisites
|
-
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Language of Instruction
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Turkish
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Responsible
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Prof. Dr. Tünay KONTAŞ AŞKAR
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Instructors
|
-
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Assistants
|
-
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Resources
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K1: Elçi, Ş., 2006. İnovasyon: Kalkınma ve Rekabetin Anahtarı, Nova yayıncılık, Ankara
K2: Özözer, Y., Rakıcı, A.G., 2014. Doğada İnovasyon. Arıtan Yayınevi, İstanbul
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Supplementary Book
|
-
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Goals
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Aims to provide information about innovations in the healthy living area
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|
Content
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Definition of innovation, Innovation process, Relationship between healthy life and innovation, Innovation methods in the field of healthy living, Innovation models in the field of healthy living, Progressive innovation, Sustainable innovation, Measurement of innovation, Relationship between innovation and R&D, R&D definition and classification, R&D Methods and Continuity, University-industry cooperation innovation in the field of healthy living, Scientific research in the field of healthy living
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Program Learning Outcomes |
Level of Contribution |
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1
|
Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health.
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1
|
|
2
|
Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession.
|
-
|
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3
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Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich.
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3
|
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4
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Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public.
|
1
|
|
5
|
Gains the ability of strategy development, implementation and training for food safety of society.
|
-
|
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6
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Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders.
|
-
|
|
7
|
Gains the ability to communicate effectively with team members, patient and other people.
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2
|
|
8
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Has knowledge about national / international food and nutrition policies and legal regulations.
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-
|
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9
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Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain.
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-
|
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10
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Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality.
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-
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