Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI094 | ||||
Course Name: | Research Methods | ||||
Semester: | Spring | ||||
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: | Öğr. Gör. AYLİN KERİME BİBERCİ | ||||
Course Lecturer(s): | HİLAL ÇAKAR | ||||
Course Assistants: |
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. |
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 |
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 | - |
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 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 |
Homework Assignments | 1 | % 10 |
Midterms | 1 | % 30 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
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 |