TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (PhD) | |
| Code | BYEGM1 |
| Name | Scientific Research Techniques and Publication Ethics |
| Term | 2018-2019 Academic Year |
| Term | Fall |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Enstitü Bilimsel Araştırma Yöntemleri |
| 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 teach students the basis of scientific research methods and basic statistical analysis methods that could be used in the studies which will be conducted in food engineering department
Course Content
Fundamentals of scientific research. Types of research. Stages of the research process. Ethics in scientific research. One-way analysis of variance. Fixed effect model (The one-way fixed effects model). Multiple comparison of group averages. Random effect model (The one-way random effects model). Experiment design. Experimental unit and replication. Blocking. Randomized block design. Factorial experiments. Nested and split-plot experimental designs. SPSS and SAS examples and applications.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the basics of scientific research, the source of knowledge and practical foundations of problem solving |
| LO02 | Knows the definition and functions of science, research methodology and the attributes |
| LO03 | Knows the main ideas of scientific method, definition, objectives and the attributes of the scientific method |
| LO04 | Knows the reasons of learning Statistics, its place and importance in everyday life and in scientific researches |
| LO05 | Knows data entry to package program (SPSS) and the basic menu features |
| LO06 | Knows some experimental designs; analyzes the data that are suitable for these experimental designs with SPSS package program and interprets the results |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields. | |
| PLO02 | - | Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas. | |
| PLO03 | - | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | |
| PLO04 | - | Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject. | |
| PLO05 | - | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | |
| PLO06 | - | Gains high level skills to use research methods in studies related to Food Engineering. | |
| PLO07 | - | Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field. | |
| PLO08 | - | Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO09 | - | Performs leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO10 | - | Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making. | |
| PLO11 | - | Examines and develops the social relations and the norms that direct these relations from a critical point of view. | |
| PLO12 | - | In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering. | |
| PLO13 | - | Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level. | |
| PLO14 | - | Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives. | |
| PLO15 | - | Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. | |
| PLO16 | - | Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Basic concepts, principles and approaches in scientific research method | Reading class materials | |
| 2 | The source of knowledge and practical foundations of problem solving | Reading class materials | |
| 3 | Science: Definition and functions | Reading class materials | |
| 4 | Types of science and research methodology | Reading class materials | |
| 5 | Scientific method: definition, steps and properties | Reading class materials | |
| 6 | Scientific method: the main assumptions and proof in the scientific method | Reading class materials | |
| 7 | Research and types of research: basic research and applied research | Reading class materials | |
| 8 | Mid-Term Exam | Reading class materials | |
| 9 | Introduction: What is Statistics | Reading class materials | |
| 10 | Data entry and t - test - SPSS | Reading class materials | |
| 11 | Analysis of Variance and Analysis of Variance Table - SPSS | Reading class materials | |
| 12 | Completely randomize design (Oneway - ANOVA) - SPSS | Reading class materials | |
| 13 | Factorial Experiment - SPSS | Reading class materials | |
| 14 | Ethics in scientific research | Reading class materials | |
| 15 | Publication ethics | Reading class materials | |
| 16 | Term Exams | Reading class materials | |
| 17 | Term Exams | Reading class materials |