TÜRKÇE
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Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G403 |
| Name | Graduation Study |
| Term | 2025-2026 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 | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. NURAY GÜZELER |
| Course Instructor |
The current term course schedule has not been prepared yet. Previous term groups and teaching staff are shown.
|
Course Goal / Objective
To develop students' skills in applying mathematical, scientific and engineering knowledge by conducting research on a subject; to provide students with the opportunity to interpret, analyze and design data and text; to train students to use the necessary information by utilizing various sources of information; to develop students' communication skills as well as critical thinking and ethical responsibility skills.
Course Content
It includes topics such as scanning the literature on a subject that will contribute to their profession, designing a research topic, performing food applications and food analyses, organizing and interpreting the obtained data, using the necessary information by utilizing various sources, developing communication and thesis writing and presentation skills, and perceiving ethical responsibility skills.
Course Precondition
None
Resources
Course material prepared by the lecturer.
Notes
Project material designed by the lecturer.
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. | |
| 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 | The student's topic of interest is determined. | scientific books on the subject | Öğretim Yöntemleri: Grup Çalışması, Bireysel Çalışma, Tartışma |
| 2 | Literature search is provided | scientific books on the subject | Öğretim Yöntemleri: Grup Çalışması, Bireysel Çalışma |
| 3 | Resources are determined with the student | literature publications | Öğretim Yöntemleri: Grup Çalışması, Tartışma, Bireysel Çalışma |
| 4 | The student is given time to write the introduction and objectives. | identified source publications | Öğretim Yöntemleri: Grup Çalışması, Bireysel Çalışma |
| 5 | Food practices are determined according to the research style | Resources related to the subject | Öğretim Yöntemleri: Deney / Laboratuvar, Grup Çalışması, Bireysel Çalışma |
| 6 | Analyses and control group are determined according to the research method | Sources related to the subject | Öğretim Yöntemleri: Deney / Laboratuvar, Grup Çalışması, Anlatım |
| 7 | The student is given time to conduct the research | Basic laboratory information | Öğretim Yöntemleri: Deney / Laboratuvar, Grup Çalışması, Gösterip Yaptırma |
| 8 | Mid-Term Exam | Basic laboratory information | Ölçme Yöntemleri: Ödev, Performans Değerlendirmesi |
| 9 | initial analysis data are obtained | Basic laboratory knowledge, office program knowledge | Öğretim Yöntemleri: Grup Çalışması, Soru-Cevap, Bireysel Çalışma, Beyin Fırtınası |
| 10 | The data is interpreted and the results are written | Publications related to the subject | Öğretim Yöntemleri: Grup Çalışması, Beyin Fırtınası |
| 11 | time is given for discussion section | Publications related to the subject | Öğretim Yöntemleri: Grup Çalışması, Beyin Fırtınası, Bireysel Çalışma |
| 12 | time is given for the student to write down the sources | Basinformation about thesis writing and presentation preparation | Öğretim Yöntemleri: Anlatım, Grup Çalışması, Beyin Fırtınası |
| 13 | thesis advisor reads the thesis and writes comments | information about thesis writing and presentation preparation | Öğretim Yöntemleri: Bireysel Çalışma, Tartışma |
| 14 | student and advisor discuss comments | information about thesis writing and presentation preparation | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Anlatım |
| 15 | the thesis is finalized and the thesis presentation is made | information about thesis writing and presentation preparation | Öğretim Yöntemleri: Gösteri |
| 16 | Term Exams | none | Ölçme Yöntemleri: Performans Değerlendirmesi, Proje / Tasarım, Jüri Değerlendirmesi |
| 17 | Term Exams | none | Ölçme Yöntemleri: Performans Değerlendirmesi, Proje / Tasarım, Jüri Değerlendirmesi |
Assessment (Exam) Methods and Criteria
Current term shares have not yet been determined. Shares of the previous term are shown.
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Homework | 20 | 8 |
| 1. Performance Task (Application) | 80 | 32 |
| 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 | ||