Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
Course Objective
To gain the ability of presenting a project or thesis subject in the form of an academic text by combining the knowledge gained from the courses taken by the students and other books and articles he / she examines,
To gain the ability of transferring their original ideas to the project and to have knowledge about the sources.
To ensure that the students have information about academic work and ethical principles,
To gain the ability of browsing on internet and library / university databases about a subject.
Course Content
To prepare a project for research related to the special fields of food science and technologies and to make the necessary infrastructure to report the results obtained. In addition, each student will prepare a final report on the subjects related to food engineering and prepare a report in front of a jury.
Required Resources
Cebeci,S.(2010)Bilimsel Araştırma ve Yazma teknikleri.İstanbul.Alfa
Ural,A.,Kılıç,İ.(2005). Bilimsel Araştırma Süreci ve SPSS ile Veri Analizi.İstanbul
Course Learning Outcomes
- To gain knowledge on making research
- To gain knowledge on research planning
- To gain knowledge on industrial application
- Students shall gain knowledge on solving problem.
- To gain knowledge on evaluation and interpretation of the obtained results
- The student will have an idea about the current development and scientific issues in the field of study, will be able to develop the ability to identify the problems in the related subject and to develop ideas for the solution, and gain the ability to present his / her work as a report.
- Student will be able to interpret the data obtained at the end of his research and convert them into a scientific report.
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 15 | 2 | 30 |
| Out of Class Study Period | 15 | 1 | 15 |
| Midterm | 1 | 25 | 25 |
| Quiz | 1 | 1 | 1 |
| Assignment | 1 | 1 | 1 |
| Practice | 1 | 15 | 15 |
| Final | 1 | 30 | 30 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Design and Project concepts; the importance of design in Food Engineering. | Lecture Notes |
| 2 | Key stages and processes of project design | Lecture Notes |
| 3 | The relationship between UN global development goals and project development | Lecture Notes |
| 4 | Project design: fundamental concepts | Lecture Notes |
| 5 | Design concept and logical framework approach | Lecture Notes |
| 6 | Project objectives and success indicators | Lecture Notes |
| 7 | Project budget planning | Lecture Notes |
| 8 | Midterm exam | Lecture Notes |
| 9 | Effective presentation techniques | Lecture Notes |
| 10 | Student work | Lecture Notes |
| 11 | Student work | Lecture Notes |
| 12 | Student work | Lecture Notes |
| 13 | Presentation preparation | Lecture Notes |
| 14 | Presentation preparation | Lecture Notes |
| 15 | Presentation | Lecture Notes |
| 16 | Seminar |