TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ZFS307 |
| Name | Prepertaion and Evaluation of Investment Projects |
| Term | 2017-2018 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. HAYDAR ŞENGÜL |
| Course Instructor |
Prof. Dr. HAYDAR ŞENGÜL
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
At the end of the course, the students will have the information and skills to perform a project and they will evaluate technical and economic aspects of an investment project.
Course Content
Plan, programme, investment, project, project stages and levels, classification of projects ,Targets, limitations and alternatives ,Analysis and terms of reference of a project ,Determination of project capacity or scale, technology, place of plants ,Project appraisal techniques (financial and economical) ,Finance of projects and sources of finance ,Techniques for project appraisal under risk and uncertainity ,PERT and GANNT technics and planning of operation ,The presentation of students' projects and evaluation
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | |
| PLO10 | - | Complies with teamwork | |
| PLO11 | - | Analytically and critically evaluates the learned information. | |
| PLO12 | - | Knows the necessity of lifelong learning. | |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | |
| PLO16 | - | is respectful of professional ethics | |
| PLO17 | - | Has ability to plan, implement and develop a food process | |
| PLO18 | - | Knows the legislation and management systems related to foods |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Course description, principles | Following the Reference Books and current references | |
| 2 | The definition of investment and Project, classification of projects | Following the Reference Books and current references | |
| 3 | Marketing oppurtunities, Market analysis or market research, | Following the Reference Books and current references | |
| 4 | Determination of project capacity, the factors influncing the choice of capacity,break-even point | Following the Reference Books and current references | |
| 5 | The Technical aspect of project, The choice of technology, know-how, | Following the Reference Books and current references | |
| 6 | Subjective and objective methods, the factors influncing the choice of the place of plants | Following the Reference Books and current references | |
| 7 | Financial funds, financial plan, The time value of money, simple and compound interest, cost of capital, | Following the Reference Books and current references | |
| 8 | Mid-term Exam | Following the Reference Books and current references | |
| 9 | The concept of discounting future expenses and revenues, | Following the Reference Books and current references | |
| 10 | Discounted cash flow analysis;Net present value, benefit-cost ratio, internal rate of return,dynamic payback period, profitability ratios | Following the Reference Books and current references | |
| 11 | Project appraisal techniques (economical) | Following the Reference Books and current references | |
| 12 | Techniques for project appraisal under risk and uncertainity, sensivity and risk analysis | Following the Reference Books and current references | |
| 13 | PERT and GANNT technics and planning of operation | Following the Reference Books and current references | |
| 14 | The presentation of students' projects and evaluation | Following the Reference Books and current references | |
| 15 | The presentation of students' projects and evaluation(three students as a team) | Following the Reference Books and current references | |
| 16 | Final exam | Following the Reference Books and current references | |
| 17 | Final exam | Following the Reference Books and current references |