TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G403 |
| Name | Graduation Study |
| Term | 2020-2021 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 0-2 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 1 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Bitirme |
| Label | C Compulsory |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Prof. Dr. NURAY GÜZELER |
| Course Instructor |
Prof. Dr. NURAY GÜZELER
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Practical work for students to gain lab. industrial experience
Course Content
İndustrial and lab. studies
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Scan and list literature on a topic that will contribute to their profession |
| LO02 | Designs a research proposal |
| LO03 | Regulates food applications. |
| LO04 | Remembers and creates laboratory methods. |
| LO05 | Determines and interprets analysis results. |
| LO06 | Develops conclusions and recommendations. |
| LO07 | Writes graduation thesis in accordance with ethical rules |
| LO08 | Presents the graduation thesis fluently and effectively |
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. | |
| PLO01 | - | ||
| 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. | |
| 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. | 4 |
| 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. | 5 |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 4 |
| 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. | 4 |
| 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 | Laboratory practice | Basic laboratory information | |
| 2 | Laboratory practice 1 | Basic laboratory information 1 | |
| 3 | Laboratory practice 2 | Basic laboratory information 2 | |
| 4 | Laboratory practice 3 | Basic laboratory information 3 | |
| 5 | Laboratory practice 4 | Basic laboratory information 4 | |
| 6 | Laboratory practice 5 | Basic laboratory information 5 | |
| 7 | Laboratory practice 6 | Basic laboratory information 6 | |
| 8 | Mid-Term Exam | ||
| 9 | Laboratory practice 7 | Basic laboratory information 7 | |
| 10 | Laboratory practice 8 | Basic laboratory information 8 | |
| 11 | Laboratory practice 9 | Basic laboratory information 9 | |
| 12 | Laboratory practice 10 | Basic laboratory information 10 | |
| 13 | Laboratory practice 11 | Basic laboratory information 11 | |
| 14 | Laboratory practice 12 | Basic laboratory information 12 | |
| 15 | Laboratory practice 13 | Basic laboratory information 13 | |
| 16 | Term Exams | ||
| 17 | Term Exams |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Homework | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
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 | ||