GM011 Research Methods in Food Engineering

6 ECTS - 2-2 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM011
Name Research Methods in Food Engineering
Semester . Semester
Duration (T+A) 2-2 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Doktora Dersi
Type Uygulamalı Ders
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Doç. Dr. HAKAN BENLİ


Course Goal

to teach students the basic statistical analysis methods that could be used in the studies which will be conducted in food engineering department

Course Content

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

None

Resources

Ott, R.L. and Longnecker, M. 2001. Statistical methods and data analysis. Duxbury, Thomson Learning.

Notes

Lecture notes, slides and related papers.


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Knows the reasons of learning Statistics
LO02 Knows importance of statistics in everyday life and in scientific researches
LO03 Knows data entry to package program (SPSS) and the basic menu features
LO04 Knows some experimental designs
LO05 Analyzes the data that are suitable for the experimental designs with SPSS package program
LO06 Students Interprets the results


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal 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 Bilgi - Kuramsal, Olgusal Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas.
PLO03 Bilgi - Kuramsal, Olgusal Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach.
PLO04 Bilgi - Kuramsal, Olgusal 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 Bilgi - Kuramsal, Olgusal Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering.
PLO06 Bilgi - Kuramsal, Olgusal Gains high level skills to use research methods in studies related to Food Engineering. 5
PLO07 Bilgi - Kuramsal, Olgusal 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 Bilgi - Kuramsal, Olgusal 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 Bilgi - Kuramsal, Olgusal Performs leadership in environments that require the analysis of original and interdisciplinary problems.
PLO10 Beceriler - Bilişsel, Uygulamalı 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 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops the social relations and the norms that direct these relations from a critical point of view.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği 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 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği 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 Yetkinlikler - Öğrenme Yetkinliği 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 Yetkinlikler - Öğrenme Yetkinliği Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering.
PLO16 Yetkinlikler - Öğrenme Yetkinliği 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 Introduction Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
2 What is Statistics Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
3 Data entry I - SPSS Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
4 Data entry II - SPSS Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
5 Analysis of Variance - SPSS Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
6 Analysis of Variance Table - SPSS Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
7 Completely randomize design (Oneway - ANOVA) - SPSS Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Reading class materials Ölçme Yöntemleri:
Yazılı Sınav
9 Randomized Block Design - SPSS Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
10 Factorial Experiment I - SPSS Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
11 Factorial Experiment II - SPSS Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
12 Nested designs I - SPSS Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
13 Nested designs II- SPSS Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
14 Split-plot designs I - SPSS Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
15 Split-plot designs II - SPSS Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
16 Term Exams Reading class materials Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Reading class materials Ölçme Yöntemleri:
Yazılı Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 4 56
Out of Class Study (Preliminary Work, Practice) 14 4 56
Assesment Related Works
Homeworks, Projects, Others 1 2 2
Mid-term Exams (Written, Oral, etc.) 1 12 12
Final Exam 1 28 28
Total Workload (Hour) 154
Total Workload / 25 (h) 6,16
ECTS 6 ECTS