Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI198 | ||||
Course Name: | Article Reading and Review | ||||
Semester: | Fall | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Dr. Öğr. Üy. GÜLSÜM GÖKGÖZ | ||||
Course Lecturer(s): | Atiye Türker | ||||
Course Assistants: |
Course Objectives: | This course is an introduction to the article evaluation process. Topics to improve reading and evaluation skills of scientific articles are covered. |
Course Content: | Scientific publication resources (Journals and search engines) Literature search, article types and features, article reading and evaluation |
The students who have succeeded in this course;
1) Can explain the periodicals in which scientific articles are published and their features 2) Can explain article types and features 3) Can perform a literature search using national journals and search engines 4) Can explain the structure and features of a scientific article 5) Can evaluate the research article |
Week | Subject | Related Preparation |
1) | Scientific publication resources (Journals and search engines) | |
2) | Article scanning using national journals | |
3) | Article search using national engines | |
4) | Scientific article types and features | |
5) | Parts of a scientific article | |
6) | Research article reading and evaluation | |
7) | Midterm exam | |
8) | Research article reading and evaluation | |
9) | Review article reading and evaluation | |
10) | Review article reading and evaluation | |
11) | Case report article reading and evaluation | |
12) | Systematic review Article reading and evaluation | |
13) | Meta analysis article reading and evaluation | |
14) | Course evaluation | |
15) | FINAL EXAM PERIOD |
Course Notes / Textbooks: | Akoğlu, H., Doğan, N.Ö. (2017). Bir Makalenin Anatomisi. Nobel Tıp Kitabevi, İstanbul. |
References: | -Akoğlu, H., Doğan, N.Ö. (2017). Bir Makalenin Anatomisi. Nobel Tıp Kitabevi, İstanbul. |
Course Learning Outcomes | 1 |
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3 |
4 |
5 |
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Program Outcomes | ||||||||||||||
1) Have information about food components and additives and use this information in production. | ||||||||||||||
2) Has knowledge about food legislation and professional ethics. | ||||||||||||||
3) Evaluates the knowledge learned in food laboratories at production and quality control points. | ||||||||||||||
4) Can determine the risk factors in food production stages. | ||||||||||||||
5) Can provide hygiene, sanitation conditions in food sector. | ||||||||||||||
6) Have knowledge about occupational safety in food industry. | ||||||||||||||
7) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
8) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | ||||||||||||||
10) Use current techniques in the field of food technology. | ||||||||||||||
11) Identifies problems, generates and presents solutions. | ||||||||||||||
12) Has an awareness of the legal consequences of technological applications and professional ethics. | ||||||||||||||
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | ||||||||||||||
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Have information about food components and additives and use this information in production. | |
2) | Has knowledge about food legislation and professional ethics. | |
3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | |
4) | Can determine the risk factors in food production stages. | |
5) | Can provide hygiene, sanitation conditions in food sector. | |
6) | Have knowledge about occupational safety in food industry. | |
7) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
8) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | |
10) | Use current techniques in the field of food technology. | |
11) | Identifies problems, generates and presents solutions. | |
12) | Has an awareness of the legal consequences of technological applications and professional ethics. | |
13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | |
14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
Semester Requirements | Number of Activities | Level of Contribution |
Presentation | 1 | % 25 |
Midterms | 1 | % 35 |
Final | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 15 | 30 |
Study Hours Out of Class | 14 | 14 |
Presentations / Seminar | 1 | 2 |
Homework Assignments | 1 | 8 |
Midterms | 2 | 38 |
Final | 1 | 28 |
Total Workload | 120 |