TÜRKÇE
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Information
| Code | BYEGM3 |
| Name | Scientific Research Techniques and Publication Ethics |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Ensitü Bilimsel Araştırma Yöntemleri |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
Doç. Dr. HAKAN BENLİ
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to teach students the basics of scientific research method, ethics in scientific research and publication ethics.
Course Content
Basic concepts, principles and approaches. Source of knowledge and practical bases for problem solving. Science. Scientific method. Research. Research processes and techniques. Method. Results and Discussion. Abstract, conclusions. Ethics in scientific research and publication ethics.
Course Precondition
None
Resources
Karasar, N. 2016. Bilimsel Araştırma Yöntemi. Nobel yayınevi. Türkiye Bilimler Akademisi Bilim Etiği Komitesi. 2002. Bilimsel Araştırmada Etik ve Sorunları. Türkiye Bilimler Akademisi Yayınları.
Notes
Lecture notes, slides and related papers.. Büyüköztürk, Ş. vd. 2016. Bilimsel Araştırma Yöntemleri. Pegem Akademi.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the basics of scientific research and the source of knowledge and the practical bases of problem solving |
| LO02 | Knows the definition and functions of science, research methodology and qualifications |
| LO03 | Knows the views, definition, stages and qualities on which the scientific method is based |
| LO04 | Knows ethics and publication ethics in scientific research. |
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. | 5 |
| 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. | |
| 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. | 4 |
| 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. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Basic concepts, principles and approaches | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Source of knowledge | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Problem Çözmenin Pratik Dayanakları | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Scientific Research Method | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Definition of Science | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Functions of Science | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Scientific Method | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Reading class materials | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Research processes and techniques | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Introduction | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Method | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Results and discussion | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Abstract and conclusions | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | First week -Ethics in scientific research and publication ethics II | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Second weekn - Ethics in scientific research and publication ethics II | Reading class materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Final Exam | Reading class materials | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Final Exam | 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 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||