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Information
| Code | GM011 |
| Name | Research Methods in Food Engineering |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Uygulamalı Ders |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HAKAN BENLİ |
Course Goal / Objective
to teach students the basic statistical analysis methods that could be used in the studies which will be conducted in food engineering department
Course Content
One-way analysis of variance. Fixed effect model (The one-way fixed effects model). Multiple comparison of group averages. Random effect model (The one-way random effects model). Experiment design. Experimental unit and replication. Blocking. Randomized block design. Factorial experiments. Nested and split-plot experimental designs. SPSS and SAS examples and applications.
Course Precondition
None
Resources
Ott, R.L. and Longnecker, M. 2001. Statistical methods and data analysis. Duxbury, Thomson Learning.
Notes
Lecture notes, slides and related papers.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the reasons of learning Statistics |
| LO02 | Knows importance of statistics in everyday life and in scientific researches |
| LO03 | Knows data entry to package program (SPSS) and the basic menu features |
| LO04 | Knows some experimental designs |
| LO05 | Analyzes the data that are suitable for the experimental designs with SPSS package program |
| LO06 | Students Interprets the results |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gains high level skills to use research methods in studies related to Food Engineering. | 5 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Performs leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops the social relations and the norms that direct these relations from a critical point of view. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering. | |
| PLO13 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. | |
| PLO16 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | What is Statistics | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Data entry I - SPSS | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Data entry II - SPSS | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Analysis of Variance - SPSS | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Analysis of Variance Table - SPSS | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Completely randomize design (Oneway - ANOVA) - SPSS | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Reading class materials | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Randomized Block Design - SPSS | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Factorial Experiment I - SPSS | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Factorial Experiment II - SPSS | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Nested designs I - SPSS | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Nested designs II- SPSS | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Split-plot designs I - SPSS | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Split-plot designs II - SPSS | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Reading class materials | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Reading class materials | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 154 | ||
| Total Workload / 25 (h) | 6,16 | ||
| ECTS | 6 ECTS | ||