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Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (PhD) | |
| Code | DGM202 |
| Name | Special Area Course |
| Term | 2018-2019 Academic Year |
| Term | Spring |
| Duration (T+A) | 5-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 0 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Uzmanlik Alan |
| 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 aim of the doctoral thesis is to enable students to conduct a study in the field of Food Engineering, which brings innovation to science or develops a new scientific method or applies a known method to a new area, and that respects scientific, independent and ethical rules; to provide a convincing presentation and publication of their findings by completing a certain time period.
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 | Applies the regarding steps for problem solving |
| LO02 | Conducts research in a specific subject |
| LO03 | Presents the findings to expert or non-expert groups |
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 | Literature review, access to information 1 | Literature study | |
| 2 | Literature review, access to information 2 | Literature study | |
| 3 | Literature review, access to information 3 | Literature study | |
| 4 | Literature review, access to information 4 | Literature study | |
| 5 | Literature review, access to information 5 | Literature study | |
| 6 | Literature review, access to information 6 | Literature study | |
| 7 | Literature review, access to information 7 | Literature study | |
| 8 | Mid-Term Exam | ||
| 9 | Literature review, access to information 8 | Literature study | |
| 10 | Literature review, access to information 9 | Literature study | |
| 11 | Literature review, access to information 10 | Literature study | |
| 12 | Literature review, access to information 11 | Literature study | |
| 13 | Literature review, access to information 12 | Literature study | |
| 14 | Literature review, access to information 13 | Literature study | |
| 15 | Literature review, access to information 14 | Literature study | |
| 16 | Term Exams | ||
| 17 | Term Exams |