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Course Description Course Name : Scientific Research and Analysis Methods in Food Engineering Course Code : GM-689 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Asst.Prof.Dr. HAKAN BENLİ Learning Outcomes of the Course : Knows the basics of scientific research, the source of knowledge and practical foundations of problem solving Knows the definition and functions of science, research methodology and the attributes Knows the main ideas of scientific method, definition, objectives and the attributes of the scientific method Knows the reasons of learning Statistics, its place and importance in everyday life and in scientific researches Knows data entry to package program (SPSS) and the basic menu features Knows some experimental designs; analyzes the data that are suitable for these experimental designs with SPSS package program and interprets the results Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The purpose of this course is to teach students the basis of scientific research methods and basic statistical analysis methods that could be used in the studies which will be conducted in food engineering department Course Contents : Fundamentals of scientific research. Types of research. Stages of the research process. Ethics in scientific research. One-way analysis of variance. Fixed effect model (The one-way fixed effects model). Multiple comparison of group averages. Random effect model (The one-way random effects model). Experiment design. Experimental unit and replication. Blocking. Randomized block design. Factorial experiments. Nested and split-plot experimental designs. SPSS and SAS examples and applications. Language of Instruction : Turkish Work Place : Classrooms in the deparment   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Basic concepts, principles and approaches in scientific research method Reading class materials Lecturing, discussion 2 The source of knowledge and practical foundations of problem solving Reading class materials Lecturing, discussion 3 Science: Definition and functions Reading class materials Lecturing, discussion 4 Types of science and research methodology Reading class materials Lecturing, discussion 5 Scientific method: definition, steps and properties Reading class materials Lecturing, discussion 6 Scientific method: the main assumptions and proof in the scientific method Reading class materials Lecturing, discussion 7 Research and types of research: basic research and applied research Reading class materials Lecturing, discussion 8 Midterm Exam Review for the exam Written exam 9 Introduction: What is Statistics? Reading class materials Lecturing, discussion 10 Data entry and t - test - SPSS Reading class materials Lecturing, discussion 11 Analysis of Variance and Analysis of Variance Table - SPSS Reading class materials Lecturing, discussion 12 Completely randomize design (Oneway - ANOVA) - SPSS Reading class materials Lecturing, discussion 13 Randomized Block Design - SPSS Reading class materials Lecturing, discussion 14 Factorial Experiment - SPSS Reading class materials Lecturing, discussion 15 Nested and split-plot designs - SPSS, SAS Reading class materials Lecturing, discussion 16/17 Final Exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Karasar, N., 2012. Bilimsel Araştırma Yöntemi. Nobel Akademik Yayıncılık, Ankara.  Özdamar, K., 2011. Paket Programlar ile İstatistiksel Veri Analizi 1. Kaan Kitabevi, Eskişehir.  Kaps M., Lamberson W., 2004. Biostatistics for Animal Science. CABI publishing, Cambridge, USA. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 1 50 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. 3 2 Examine and improve the social relationships and the norms; act to change them if necessary 3 3 Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio 0 4 Use advanced information and communication technologies along with the required level of computer software knowledge 4 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 3 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 4 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 5 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 5 9 Carry out work reqiring expertise in the food engineering field independently 3 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 4 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 2 12 Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning 5 13 Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values 4 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 2 15 Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies 3 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 4 56     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 1 15 15     Mid-term Exams (Written, Oral, etc.) 1 20 20     Final Exam 1 20 20 Total Workload: 139 Total Workload / 25 (h): 5.56 ECTS Credit: 6