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| Course Description |
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| Course Name |
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Seminar |
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| Course Code |
: |
YLGMS-102 |
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| Course Type |
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Optional |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
: |
1 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
: |
Prof.Dr. HASAN FENERCİOĞLU
Prof.Dr. CAHİDE YAĞMUR
Prof.Dr. MEHMET GÜVEN
Prof.Dr. NURAY GÜZELER
Prof.Dr. TURGUT CABAROĞLU
Prof.Dr. ZERRİN ERGİNKAYA
Prof.Dr. HÜSEYİN ERTEN
Assoc.Prof.Dr. SERKAN SELLİ
Assoc.Prof.Dr. MUSTAFA ÜMİT ÜNAL
Asst.Prof.Dr. IŞIL VAR
Asst.Prof.Dr. MEHMET SERTAÇ ÖZER
Asst.Prof.Dr. ASİYE AKYILDIZ
Asst.Prof.Dr. TÜRKAN KEÇELİ MUTLU
Asst.Prof.Dr. HAKAN BENLİ
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| Learning Outcomes of the Course |
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Has proficiency in drawing on extant literature when formulating a research question and/or conducting research
Has an awareness of ethical principles in research
Has proficiency in reviewing, analyzing and interpreting existing knowledge that is needed for resolving scientific problems
Has the ability to write an academic article by using the data obtained through literature review.
Has the ability to present the findings efficiently.
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
GM-515 The Freezing Preservation of Foods
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| Recommended Optional Programme Components |
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None |
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| Aim(s) of Course |
: |
The objectives of this course are i) to guide students in reading literature in a specific area, and ii) to help students discuss, interpret, present and synthesize knowledge in the area of their research. |
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| Course Contents |
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The seminar is a required part of the graduate program. It involves classifying information and documentary facts, and writing and presenting findings and results in a scientific manner. |
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| Language of Instruction |
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Turkish |
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| Work Place |
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Departmental Library |
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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 |
Literature review on research topic, preparation for seminar |
None |
Lecture, discussion |
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2 |
Literature review on research topic, preparation for seminar |
None |
Lecture, discussion |
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3 |
Literature review on research topic, preparation for seminar |
None |
Lecture, discussion |
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4 |
Literature review on research topic, preparation for seminar |
None |
Lecture, discussion |
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5 |
Literature review on research topic, preparation for seminar |
None |
Lecture, discussion |
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6 |
Literature review on research topic, preparation for seminar |
None |
Lecture, discussion |
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7 |
Literature review on research topic, preparation for seminar |
None |
Lecture, discussion |
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8 |
Literature review on research topic, preparation for seminar |
None |
Lecture, discussion |
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9 |
Literature review on research topic, preparation for seminar |
None |
Lecture, discussion |
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10 |
Literature review on research topic, preparation for seminar |
None |
Lecture, discussion |
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11 |
Literature review on research topic, preparation for seminar |
None |
Lecture, discussion |
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12 |
Literature review on research topic, preparation for seminar |
None |
Lecture, discussion |
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13 |
Literature review on research topic, preparation for seminar |
None |
Lecture, discussion |
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14 |
Literature review on research topic, preparation for seminar |
None |
Lecture, discussion |
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15 |
Literature review on research topic, preparation for seminar |
None |
Lecture, discussion |
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16/17 |
Presentation of research |
None |
Presentation, discussion |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
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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 |
50 |
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Homeworks/Projects/Others |
10 |
50 |
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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
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60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
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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. |
5 |
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2 |
Examine and improve the social relationships and the norms; act to change them if necessary |
5 |
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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 |
5 |
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4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
5 |
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5 |
Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise |
5 |
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6 |
Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering |
5 |
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7 |
Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
5 |
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8 |
Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
5 |
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9 |
Carry out work reqiring expertise in the food engineering field independently |
5 |
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10 |
Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
5 |
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11 |
Have the ability to lead in situations requiring solutions to the problems in the field of food engineering |
5 |
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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 |
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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 |
5 |
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14 |
Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes |
5 |
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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 |
5 |
| * 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 |
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Class Time (Exam weeks are excluded) |
14 |
2 |
28 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
5 |
70 |
| Assesment Related Works |
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Homeworks, Projects, Others |
10 |
5 |
50 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
1 |
1 |
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Final Exam |
1 |
1 |
1 |
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Total Workload: | 150 |
| Total Workload / 25 (h): | 6 |
| ECTS Credit: | 6 |
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