Food Technology Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI094

Course Name:

Research Methods

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Öğr. Gör. AYLİN KERİME BİBERCİ

Course Lecturer(s):

HİLAL ÇAKAR

Course Assistants:

Course Objective and Content

Course Objectives:	In the context of the importance of scientific method in the modern world, providing the necessary information about the stages and types of scientific research, making it easier to make sense of scientific writings in terms of linguistic, formal and contextual, and to enable them to solve problems or make researches and report related to the field of study.
Course Content:	Definition of Science, Basic Concepts, Qualitative and Quantitative Data Collecting Methods, Research Process, Measuring and Scaling, Sampling, Data Analysis, Research Proposal, Ethic.

Learning Outcomes

The students who have succeeded in this course;
1) 1. Define the concepts of scientific research
2) 2. List the stages of scientific research.
3) 3. Identify appropriate research methods and techniques for specific issues or problems
4) 4. Develops comments and suggestions in the context of the findings of the research
5) 5. Reports his research with the steps of scientific method and general pass writing rules

Course Flow Plan

Week	Subject	Related Preparation
1)	What is Science?	-
2)	Bilimsel Araştırmalar ile ilgili Temel Kavramlar	-
3)	Research Process and Data Collection	-
4)	Data collection techniques-Quantitative	-
5)	Data collection techniques-Qualitative	-
6)	Measuring and Scaling	-
7)	Sampling	-
8)	MIDTERM EXAM	-
9)	Reliability and validity concepts	-
10)	Quantitative Data Analysis	-
11)	Qualitative Data Analysis	-
12)	Research Proposal, Literature Review	-
13)	Preparation of research report	-
14)	Ethical principles in scientific research	-

Sources

Course Notes / Textbooks:	Bulunmamaktadır.
References:	Creswell. J.W. (2016). Araştırma Deseni. Çeviri: Selçuk Beşir Demir. Kurtuluş, K. (2010). Araştırma Yöntemleri. Türkmen Kitapevi. Kıncal, R.Y. (2015). Bilimsel Araştırma Yöntemleri. Nobel Akademik Yayıncılık.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
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.

Course - Learning Outcome Relationship

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.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 30
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	42
Study Hours Out of Class	13	13
Midterms	4	31
Final	4	31
Total Workload		117