ECTS - Entrepreneurship Inspired by Nature: Interdisciplinary Approaches
Entrepreneurship Inspired by Nature: Interdisciplinary Approaches (ART270) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Entrepreneurship Inspired by Nature: Interdisciplinary Approaches | ART270 | Fall and Spring | 3 | 0 | 0 | 3 | 5 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Elective Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion. |
| Course Lecturer(s) |
|
| Course Objectives | Fundamental facts of natural and ecological systems are explored and introduced as references for innovation and entrepreneurship. Basic principles of nature are mimicked in the process of innovation. New areas of opportunities for creativity are explored via interdisciplinary applications. 21. Century skills are introduced as new areas of development. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Biomicicry; the natural processes of sustaining life on earth and using it as a model for social and economic innovations; the integration among the components of ecosystems: living organisms; climate, and the chemical environment;opportunities for innovative entrepreneurship practices with interdisciplinary approaches; the 21st century skills and nature?s principles for innovative and creative entrepreneurship opportunities. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Introduction of the course content | |
| 2 | Natural Systems as the source and support for life. Ecology: The grand global interaction | |
| 3 | Sustainability principles | |
| 4 | Biomimicry: Nature as a model, nature as a mentor, and nature as a measure for design, planning, and organizations. | |
| 5 | Biomimicry: Interdisciplinary innovation and solutions | |
| 6 | The circular pattern of nature’s dynamics. | |
| 7 | Eco-effectiveness and Regenerative Models | |
| 8 | Midterm: a critical analysis report/poster presentation | |
| 9 | Nature for 21st century skills | |
| 10 | From the beginning of the Modern Era to the Fourth Industrial Revolution | |
| 11 | Interdisciplinary approaches in innovation and entrepreneurship. | |
| 12 | Entrepreneurship opportunities inspired by nature. | |
| 13 | Nature-inspired entrepreneurship success stories. | |
| 14 | Final Presentations | |
| 15 | Final Presentations | |
| 16 | Final Presentations |
Sources
| Other Sources | 1. Benyus, J. M. (1997). Biomimicry: Innovation Inspired by Nature. New York: Morrow. |
|---|---|
| 2. Borrello, M., Pascucci, S. ve Cembalo, L. (2020). Three Propositions to Unify Circular Economy Research: A Review. Sustainability. 12(10) 4069. | |
| 3. Cain, M. L., Bowman, W. D. ve Hacker, S. D. (2011). Ecology. Sunderland: Sinauer Assoc. | |
| 4. Ndubisi, N. O. ve Iftikhar, K. (2012). Relationship between Entrepreneurship, Innovation and Performance. Journal of Research in Marketing and Entrepreneurship 14 (2), 214-236. | |
| 5. Hofstra, N. ve Huisingh, D. (2014). Eco-Innovations Characterized: a Taxonomic Categorization for Assessing the Relationships between Humans and Nature. Journal of Cleaner Production 66, 459-468. | |
| 6. Hofstra, N. (2015). Entrepreneurship Inspired by Nature. The Spiritual Dimension of Business Ethics and Sustainability Management. | |
| 7. Myers, W. (2014). Biodesign, Nature Science Creativity. Thames & Hudson | |
| 8. Prieto-Sandoval, V., Jaca, C. ve Ormazabal, M. (2017). Towards a Consensus on the Circular Economy. Journal of Cleaner Production 179 (1) 605- 615. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | 15 | 10 |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | 1 | 20 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 30 |
| Final Exam/Final Jury | 1 | 40 |
| Toplam | 18 | 100 |
| Percentage of Semester Work | 60 |
|---|---|
| Percentage of Final Work | 40 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. | |||||
| 2 | Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. | |||||
| 3 | Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. | |||||
| 4 | Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. | |||||
| 5 | Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. | |||||
| 6 | Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. | |||||
| 7 | Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. | |||||
| 8 | Can make all necessary dietary adjustments where special nutrition is required. | |||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | |||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | |||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 3 | 48 |
| Laboratory | |||
| Application | 3 | 8 | 24 |
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 5 | 3 | 15 |
| Presentation/Seminar Prepration | 2 | 9 | 18 |
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 8 | 8 |
| Prepration of Final Exams/Final Jury | 1 | 12 | 12 |
| Total Workload | 125 | ||