TÜRKÇE
ENGLISH
Information
| Code | IG215 |
| Name | Material Science |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Dr. Öğr. Üyesi SÜLEYMAN POLAT |
Course Goal
The objective of material science course is to teach structure of materials and their general properties.
Course Content
Atomic structure, crystal structure, properties of materials, phase diagrams, metals, production of iron and stainless steel, heat treatment of steels, nonferrous metals, production and their alloys, corrosion, testing of materials, inorganic, organic and composite materials and their properties.
Course Precondition
None
Resources
Materials Science and Engineering: An Introduction Food Plant Design (Food Science and Technology
Notes
Lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learning of general information about mechanic, electrical and physical properties of materials |
| LO02 | Learns metal alloys. |
| LO03 | Get knowladge about ferrous and non-ferrous metals. |
| LO04 | Have information about organic, ceramic and composite materials. |
| LO05 | Have general information about the mechanical, electrical and physical properties of materials. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | 2 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | First meeting and introduction to material science | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Classification of materials, structure of an atom, interatomic bonds | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Crystal structure of cyristalline solids and cyristal structure properties | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Metallic materials (structures,propertiesand aplications of metal and metal alloys) | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Metallic materials 2 (structures,propertiesand aplications of metal and metal alloys) | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Mechanical properties of solid materials | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | determination and calculation of mechanical properties of solid materials | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Soru-Cevap |
| 8 | Mid-Term Exam | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Tartışma |
| 9 | Ceramic materials (structures,propertiesand aplications of glass) | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Polymeric materials (structures,properties and aplications of polymers) | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Polymeric materials 2 (structures,properties and aplications of polymers) | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Processing of plastic materials | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Composite materials | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Food-package interactions | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Calculation of food shelf life | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Lecture Notes and Books, Power Point Presentation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Lecture Notes and Books, Power Point Presentation | Yöntem Seçilmemiş |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 54 | ||
| Total Workload / 25 (h) | 2,16 | ||
| ECTS | 2 ECTS | ||