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Information
| Code | BYEGM3 |
| Name | Scientific Research Techniques and Publication Ethics |
| Term | 2023-2024 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 | Yüksek Lisans Dersi |
| Type | Ensitü Bilimsel Araştırma Yöntemleri |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
1 |
Course Goal / Objective
The aim of this course is to teach students the basics of scientific research method, ethics in scientific research and publication ethics.
Course Content
Basic concepts, principles and approaches. Source of knowledge and practical bases for problem solving. Science. Scientific method. Research. Research processes and techniques. Method. Findings and comment. Summary, judgment and suggestions.
Course Precondition
None
Resources
Karasar, N. 2016. Bilimsel Araştırma Yöntemi. Nobel yayınevi. Türkiye Bilimler Akademisi Bilim Etiği Komitesi. 2002. Bilimsel Araştırmada Etik ve Sorunları. Türkiye Bilimler Akademisi Yayınları.
Notes
Lecture notes, slides and related papers.. Büyüköztürk, Ş. vd. 2016. Bilimsel Araştırma Yöntemleri. Pegem Akademi.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the basics of scientific research and the source of knowledge and the practical bases of problem solving |
| LO02 | Knows the definition and functions of science, research methodology and qualifications |
| LO03 | Knows the views, definition, stages and qualities on which the scientific method is based |
| LO04 | Knows ethics and publication ethics in scientific research. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | 5 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | 4 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | 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 | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Source of knowledge | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Practical bases for problem solving | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Scientific Research Method | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Definition of Science | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Functions of Science | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Scientific Method | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Midterm Exam | Reading class materials | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Research processes and techniques | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Introduction | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Method | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Results and discussion | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Abstract and conclusions | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | First week - Ethics in scientific research and publication ethics I | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Second week - Ethics in scientific research and publication ethics II | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Final exam | Reading class materials | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Final exam | 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 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||