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Information
| Code | BYEGM4 |
| Name | Scientific Research Tech. and Publication Ethics |
| Term | 2024-2025 Academic Year |
| Term | Spring |
| 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
To teach how scientific research is done, its process and writing, and to explain the ethics of publication.
Course Content
Scientific Research Methods, Scientific Research Process, Writing Scientific Research
Course Precondition
NONE
Resources
Handbook of Research Ethics and Scientific Integrity, Ron Iphofen
Notes
Lecture notes and presentation
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows scientific research methods. |
| LO02 | Knows how to do basic research, applied research, laboratory and field research. |
| LO03 | Learns to search the literature and establish a research hypothesis. |
| LO04 | Learns to write research reports and articles. |
| LO05 | Learns pushlishing ethics and plagiarism. |
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. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| 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. | |
| 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. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | SCIENTIFIC RESEARCH METHODS | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Features of Scientific Research | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Methods of Scientific Research | Lecture notes | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 4 | Scientific Research Process | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Literature research | Lecture notes | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 6 | Data collection methods | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Data analysis | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
|
| 9 | Research report | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Scientific article writing | Lecture notes | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 11 | Academic Paper Types | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Journal Selection to Submit the Article | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Abstract and Introduction Writing | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Writing materials and methods and discussing results | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Publication ethics and plagiarism | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
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 | ||