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Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| 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 | - | 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 | 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 |