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IF 201 Science, Engineering and Politics of Food

Spring 2026-2027 · 3 SU credits · 6 ECTS · Undergraduate

In an era of hyper-digitalization—where students spend much of their time on screens, interact with AI tools, and are increasingly distanced from material, ecological, and social processes—this course offers a timely intervention into how we think about university education. It invites students to engage not only with new content, but also with new forms of learning that are interdisciplinary, experiential, and locally grounded. By exploring themes, materials, and practices that cannot simply be accessed online, the course foregrounds a kind of learning that is situated, sensory, and reflective. In doing so, it also reflects Sabancı University’s commitment to educational innovation and to cultivating a new generation of sustainability-literate thinkers and doers. This interdisciplinary course invites students from all academic backgrounds to explore the complex and dynamic relationships between science, engineering, agriculture, food systems, and society. Organized around two intersecting themes—conservation (protecting ecological and cultural diversity) and innovation (designing future-oriented, inclusive solutions)—the course introduces students to key ideas and practices in contemporary sustainability thinking. Students will examine a wide range of topics, from seed biodiversity and evolutionary biology to fermentation techniques, material reuse, circular design, synthetic biology, renewable energy, and inclusive food technologies. Emphasis is placed on bridging scientific

Lecture — IF 201

IF 201 — Sabancı Üniversitesi Spring 2026-2027 ders programı: section'lar, saatler, derslikler, CRN'ler ve syllabus bağlantıları.