Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
FGM627EDUCATION AND ETHICS IN FOOD ENGINEERINGCompulsory116
Level of Course Unit
Second Cycle
Objectives of the Course
It is aimed to be taught the basic concepts such as science, history of science, scientific education, science ethics to the grad-students.
Name of Lecturer(s)
Yrd. Doç. Dr. Atilla ŞİMŞEK
Learning Outcomes
1Gıda biliminin doğası, kapsamı ve sınırları konusunda bilgilendirilir.
2Gıda mühendisliğinde bilimsel konuların öğrenciye anlatılması konusunda yetenek kazanır.
3Bilim araştırma ve yayın etiği konusunda gerekli donanımlara sahip olur.
4Bilimsel makale, tez ve rapor hazırlama konusunda yetenek kazanır.
5Ulusal ve uluslararası taramalarını yapılması, ,internet kaynaklarının kullanılması sağlanır
6The students gain information about nature and limits and scope of food science.
7They have skills on teaching of scientific topics to the students.
8They gain the necessary equipments about ethical principles of scientific research and publication.
9Gains the ability to prepare a scientific paper.
10Made national and international screening, providing the use of Internet resources
Mode of Delivery
Formal Education
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
This course is a course covering scientific and ethics of science and education for young academics in the field of Food Engineering.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1What is food science? What are the basic concepts of science?
2An introduction of history of food science
3The use of education and technology in Food Engineering
4The use of ethical rules and allowed in food engineering
5Education and Technology in Food Engineering and Examining the case study
6the nature of science
7Laboratory safety
8Midterm Examination and Assessment
9Identify issues and national literature in Food Engineering (thesis-paper), citation patterns, followed by the International article (Web of Science scans)
10How to compile and review articles in Food Engineering is written, examination of sample collection study
11Scientific project development and project management in Food Engineering, examination of the sample project
12Ethics in scientific research and publications in the Food Engineering (thesis, article), Thesis and scientific papers from preparations
13Effective class management
14Education and technology
15Measurement and evaluation in education
16Final Examination
Recommended or Required Reading
Day, R,A. 1996. How to write and publish a scientific paper (Translated: Gülay Aşkar ALTAY). TUBITAK. Powerpoint presentations of the course, conference notes, Sample papers, theses, and compilation reports
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
Yarıyıl (Yıl) İçi Etkinlikleri40
Yarıyıl (Yıl) Sonu Etkinlikleri60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination122
Attending Lectures14342
Self Study14570
Individual Study for Mid term Examination7428
Individual Study for Final Examination6530
TOTAL WORKLOAD (hours)174
Contribution of Learning Outcomes to Programme Outcomes
PO
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14		PO
15		PO
16		PO
17
LO14                
LO23                
LO35                
LO43                
LO55                
LO6                 
LO7                 
LO8                 
LO9                 
LO10                 
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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