TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG207 |
| Name | Material Science |
| Term | 2018-2019 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. SÜLEYMAN POLAT |
| Course Instructor |
Doç. Dr. SÜLEYMAN POLAT
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
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
Resources
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 | - | Has knowledge in the fields of basic science, engineering and food science and technology | 5 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 3 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 4 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 4 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 3 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 4 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 3 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 3 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 4 |
| PLO10 | - | Complies with teamwork | 4 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 4 |
| PLO12 | - | Knows the necessity of lifelong learning. | 3 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 3 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 5 |
| 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 | 4 |
| PLO16 | - | is respectful of professional ethics | 4 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 4 |
| PLO18 | - | Knows the legislation and management systems related to foods | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | First meeting and introduction to material science | Lecture Notes and Books, Power Point Presentation | |
| 2 | Classification of materials, structure of an atom, interatomic bonds | Lecture Notes and Books, Power Point Presentation | |
| 3 | Crystal structure of cyristalline solids and cyristal structure properties | Lecture Notes and Books, Power Point Presentation | |
| 4 | Metallic materials (structures,propertiesand aplications of metal and metal alloys) | Lecture Notes and Books, Power Point Presentation | |
| 5 | Metallic materials (structures,propertiesand aplications of metal and metal alloys) | Lecture Notes and Books, Power Point Presentation | |
| 6 | Mechanical properties of solid materials | Lecture Notes and Books, Power Point Presentation | |
| 7 | Mechanical properties of solid materials | Lecture Notes and Books, Power Point Presentation | |
| 8 | Mid-Term Exam | Lecture Notes and Books, Power Point Presentation | |
| 9 | Ceramic materials (structures,propertiesand aplications of glass) | Lecture Notes and Books, Power Point Presentation | |
| 10 | Polymeric materials (structures,properties and aplications of polymers) | Lecture Notes and Books, Power Point Presentation | |
| 11 | Polymeric materials (structures,properties and aplications of polymers) | Lecture Notes and Books, Power Point Presentation | |
| 12 | Processing of plastic materials | Lecture Notes and Books, Power Point Presentation | |
| 13 | Composite materials | Lecture Notes and Books, Power Point Presentation | |
| 14 | Food-package interactions | Lecture Notes and Books, Power Point Presentation | |
| 15 | Food-package interactions | Lecture Notes and Books, Power Point Presentation | |
| 16 | Term Exams | Lecture Notes and Books, Power Point Presentation | |
| 17 | Term Exams | Lecture Notes and Books, Power Point Presentation |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |