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| Course Description |
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| Course Name |
: |
Material Science |
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| Course Code |
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IG 210 |
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| Course Type |
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Compulsory |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
2 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
4 |
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| Name of Lecturer(s) |
: |
Asst.Prof.Dr. GÖZDETANSUĞ
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| Learning Outcomes of the Course |
: |
Cites four components involved in the process of design, production, and utilization of materials, and briefly describes the relations between these components.
Determines primary interatomic bonding and secondary bonding, and notes the differences between them. Knows which materails exhibit such bonding types.
Knows the difference in atomic/molecular structure between crystalline and noncrystalline materials.
Can define both vacancy and self-interstitial crystalline defects. Knows and defines the two atomic diffusion mechanism.
Define engineering stress and engineering strain.
Can define the motion of edge and screw dislocations from an atomic perspective and describe the mechanism of crack propagation for both ductile and brittle modes of fracture.
Knows the terminology associated with phase diagrams and phase transformations.
Can name four different types of steels and cite compositional differences of each type of steels, distinctive properties, and typical uses.
Knows the structures, properties, applications and processing (in food industry) of ceramics.
is knowledgeable about the structures, properties, applications and processing (in food industry) of polymers.
Has knowledge about structures, properties, applications and processing (in food industry) of composites.
Can describe corrosion and list five measures commonly used to prevent corrosion.
Can describe corrosion and list five measures commonly used to prevent corrosion.
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
To acquire knowledge about structure and general properties of materials used in food industry. |
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| Course Contents |
: |
Clasifications of materials. Atomic structure and interatomic bonding. The structure of crystalline solids. İmperfactions in solids. Diffusion. Mechanical properties of metals. Dislocations and strengthening mechanism. Failure. Phase diagrams. Applications and processing of metal alloys. Ceramics. Polymers. Composites. Corrosion. |
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| Language of Instruction |
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English |
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| Work Place |
: |
Class |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
Introduction: Definition of material, material science and engineering, clasification materials. |
Reading |
Lecturing |
|
2 |
Atomic structure and interatomic bonding |
Reading |
Lecturing |
|
3 |
The structure of crystalline solids |
Reading |
Lecturing |
|
4 |
Imperfections in solids and Diffusion |
Reading |
Lecturing |
|
5 |
Mechanical properties of metals |
Reading |
Lecturing |
|
6 |
Dislocations and strengthing mechanism and failure |
Reading |
Lecturing |
|
7 |
Phase diagrams |
Reading |
Lecturing |
|
8 |
Applications and processing of metal alloys |
Reading |
Lecturing |
|
9 |
Exercises |
Reading |
Practise |
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10 |
Exam |
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|
|
11 |
Structures, properties and applications, processing of ceramics |
Reading |
Lecturing, Videos |
|
12 |
Structures, properties and applications, processing of polymers |
Reading |
Lecturing, Videos |
|
13 |
Structures, properties and applications, processing of composites |
Reading |
Lecturing, Videos |
|
14 |
Corrosion and degradation of materials |
Reading |
Lecturing, Videos |
|
15 |
Exercises |
Reading |
Practise |
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16/17 |
Final exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Materials Science and Engineering, William D. Callister, David G. Retwisch, Eight Edition, Wiley.
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| |
| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
90 |
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Homeworks/Projects/Others |
4 |
10 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
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100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Gains the ability to use knowledge and skills in his/her field. |
4 |
|
2 |
Improve a process-based system using the methods of measurement and evaluation |
1 |
|
3 |
Has knowledge in the fields of basic science, engineering and food science and technology |
4 |
|
4 |
Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications |
4 |
|
5 |
Researches and analyzes complex systems using scientific methods |
1 |
|
6 |
Uses objective and subjective methods to evaluate food quality and interprets the results |
2 |
|
7 |
Selects and uses modern technical systems in food engineering and technology applications |
3 |
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8 |
Uses laboratories, does food analyses and evaluates, interprets and reports the results, |
0 |
|
9 |
Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility |
1 |
|
10 |
Complies with teamwork |
2 |
|
11 |
Analytically and critically evaluates the learned information. |
2 |
|
12 |
Knows the necessity of lifelong learning. |
3 |
|
13 |
Communicates effectively and healthily in the relevant field and uses communication technologies |
2 |
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14 |
Knows a foreign language at a level to follow the literature about foods and communicate |
2 |
|
15 |
is respectful of professional ethics |
2 |
|
16 |
Has ability to plan, implement and develop a food process |
4 |
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17 |
Knows the legislation and management systems related to foods |
2 |
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18 |
Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development |
2 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
2 |
28 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
2 |
28 |
| Assesment Related Works |
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Homeworks, Projects, Others |
4 |
2 |
8 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
15 |
15 |
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Final Exam |
1 |
15 |
15 |
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Total Workload: | 94 |
| Total Workload / 25 (h): | 3.76 |
| ECTS Credit: | 4 |
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