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Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | YLGMT302 |
| Name | Thesis Work |
| Term | 2018-2019 Academic Year |
| Term | Spring |
| Duration (T+A) | 0-0 (T-A) (17 Week) |
| ECTS | 24 ECTS |
| National Credit | 0 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Tez Çalışması |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HAKAN BENLİ |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The purpose of this course is to help students conduct independent research in food engineering with adherence to scientific principles, complete research in a timely manner, present and publish the findings in a convincing way.
Course Content
The thesis study involves research related to pre-specified topic and is directed by an academic advisor. The advisor supports the student in his or her research and provides guidance for conducting his or her research in an ethical manner.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Has an awareness and appreciation of ethical principles in research |
| LO02 | Knows the methods of accessing knowledge and information and has the ability to interpret knowledge and information. |
| LO03 | Has the ability to identify research questions in his or her area of research as well as an appropriate method for studying these questions, conduct a research according to proposed methodology and analyze data and results. |
| LO04 | Has the ability to write and present his or her research in front of an audience according to scientific rules and principles. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | |
| PLO02 | - | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | - | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | - | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | - | Performs independent studies related to the field of food engineering. | |
| PLO06 | - | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | - | Leads the way in solving problems In food engineering fields. | |
| PLO08 | - | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | - | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | - | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | - | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | - | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | - | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | - | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | - | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Literature review, access to information, experimental works1 | literature study | |
| 2 | Literature review, access to information, experimental works2 | literature study | |
| 3 | Literature review, access to information, experimental works3 | literature study | |
| 4 | Literature review, access to information, experimental works4 | literature study | |
| 5 | Literature review, access to information, experimental works5 | literature study | |
| 6 | Literature review, access to information, experimental works6 | literature study | |
| 7 | Literature review, access to information, experimental works7 | literature study | |
| 8 | Mid-Term Exam | ||
| 9 | Literature review, access to information, experimental works8 | literature study | |
| 10 | Literature review, access to information, experimental works9 | literature study | |
| 11 | Literature review, access to information, experimental works10 | literature study | |
| 12 | Literature review, access to information, experimental works11 | literature study | |
| 13 | Literature review, access to information, experimental works12 | literature study | |
| 14 | Literature review, access to information, experimental works13 | literature study | |
| 15 | Literature review, access to information, experimental works14 | literature study | |
| 16 | Term Exams | ||
| 17 | Term Exams |