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| Course Description |
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| Course Name |
: |
Thesis Work |
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| Course Code |
: |
YLGMT-302 |
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| Course Type |
: |
Compulsory |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
: |
2 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
24 |
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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 an awareness and appreciation of ethical principles in research
Knows the methods of accessing knowledge and information and has ability to interpret knowledge and information.
Has the ability to identify research questions in his or her area of research as well as an appropriate method for studying these questions, conduct a research according to the proposed methodology and analyze data and results.
Has the ability to write and present his or her research in front of an audience according to scientific rules and principles.
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
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None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
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The purpose of this course is to help students conduct independent research in Food Engineering with adherence to scientific principles, complete research in a timely manner, present and publish the findings in a convincing way. |
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| Course Contents |
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The thesis study involves research related to pre-specified topic and is directed by an academic advisor. The advisor supports the student in his or her research and provides guidance for conducting his or her research in an ethical manner. |
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| Language of Instruction |
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Turkish |
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| Work Place |
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Classrooms, laboratory |
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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, access to information, experimental works |
None |
Lecture, discussion |
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2 |
Literature review, access to information, experimental works |
None |
Lecture, discussion |
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3 |
Literature review, access to information, experimental works |
None |
Lecture, discussion |
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4 |
Literature review, access to information, experimental works |
None |
Lecture, discussion |
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5 |
Literature review, access to information, experimental works |
None |
Lecture, discussion |
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6 |
Literature review, access to information, experimental works |
None |
Lecture, discussion |
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7 |
Literature review, access to information, experimental works |
None |
Lecture, discussion |
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8 |
Literature review, access to information, experimental works |
None |
Lecture, discussion |
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9 |
Literature review, access to information, experimental works |
None |
Lecture, discussion |
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10 |
Literature review, access to information, experimental works |
None |
Lecture, discussion |
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11 |
Literature review, access to information, experimental works |
None |
Lecture, discussion |
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12 |
Literature review, access to information, experimental works |
None |
Lecture, discussion |
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13 |
Literature review, access to information, experimental works |
None |
Lecture, discussion |
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14 |
Literature review, access to information, experimental works |
None |
Lecture, discussion |
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15 |
Literature review, access to information, experimental works |
None |
Lecture, discussion |
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16/17 |
Literature review, access to information, experimental works |
None |
Lecture, discussion |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 All material recommended by advisor
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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.) |
0 |
0 |
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Homeworks/Projects/Others |
14 |
100 |
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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 |
5 |
70 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
18 |
252 |
| Assesment Related Works |
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Homeworks, Projects, Others |
14 |
20 |
280 |
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Mid-term Exams (Written, Oral, etc.) |
0 |
0 |
0 |
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Final Exam |
0 |
0 |
0 |
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Total Workload: | 602 |
| Total Workload / 25 (h): | 24.08 |
| ECTS Credit: | 24 |
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