| 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 |
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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 |
2 |
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 | |