Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | FEYZA KIROĞLU ZORLUGENÇ (fkzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of the course is to give the students a basic overview to food engineering technology and terminology, to teach the beginning steps for preparing a research report techniques. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Students will be able to inform basic knowledge of Food Engineering. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-3 Plans, applies and analyses the results of high-quality research PO-7 Speaks at least one foreign language and effectively communicates orally and in writing. PO-8 Knows the importance of life long learning, keeping up-to-date with developments in science and technology and being able to continuously improving herself/himself. PO-9 Has the awareness of Professional and ethical responsibilities. |
Examination |
| LO-2 | Students will be able to inform basic knowledge of Food Terminology. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-3 Plans, applies and analyses the results of high-quality research PO-7 Speaks at least one foreign language and effectively communicates orally and in writing. PO-8 Knows the importance of life long learning, keeping up-to-date with developments in science and technology and being able to continuously improving herself/himself. PO-9 Has the awareness of Professional and ethical responsibilities. |
Examination |
| LO-3 | Students will be able to prepare a research report. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-3 Plans, applies and analyses the results of high-quality research PO-7 Speaks at least one foreign language and effectively communicates orally and in writing. PO-8 Knows the importance of life long learning, keeping up-to-date with developments in science and technology and being able to continuously improving herself/himself. PO-10 Has knowledge and skills of Project preparation and evaluation. |
Examination |
| LO-4 | Students will be able to document the research findings. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-3 Plans, applies and analyses the results of high-quality research PO-7 Speaks at least one foreign language and effectively communicates orally and in writing. PO-10 Has knowledge and skills of Project preparation and evaluation. |
Examination |
| LO-5 | Students will be able to prepare a presentation in English. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-3 Plans, applies and analyses the results of high-quality research PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. PO-5 Grasps the methods of access to knowledge. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Basic concepts of food engineering,report design, general principles, types of reports, research techniques, report format, drafting, sentence format, research paper or essay writing format. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Semester overwiev, note book set-up. | Lecture, discussion or Distance Learning |
| 2 | Introduction (General principles, types of reports) The 13 steps of a report preliminary outline. | Lecture, discussion or Distance Learning |
| 3 | Show preliminary outline. Gathering data and information, information in the libary bibliography cards. Formal correspondence: Format and mechanics | Lecture, discussion or Distance Learning |
| 4 | Show bibliography or references. Note taking and final outline. Formal correspondence: Types of business letters. | Lecture, discussion or Distance Learning |
| 5 | Show final outline. First draft, graphs, charts and visual aids. | Lecture, discussion or Distance Learning |
| 6 | Citing references, tables and figures, graphs, charts and visual aids. | Lecture, discussion or Distance Learning |
| 7 | Overview about direct quotations and notes, format and physical make-up of research paper other types of reports. | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Show first draft. | Lecture, discussion or Distance Learning |
| 10 | Proof reading the transmittal letter and title page. | Lecture, discussion or Distance Learning |
| 11 | Turn in research report. | Lecture, discussion or Distance Learning |
| 12 | Presentation | Lecture, discussion or Distance Learning |
| 13 | Presentation | Lecture, discussion or Distance Learning |
| 14 | Presentation | Lecture, discussion or Distance Learning |
| 15 | Presentation | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | "Food Processing Technology" Prof Dr. Aydin Ural "Technical and Formal Writing, A Guide For Effective Communication" written by Prof. Dr. Fazilet Vardar-Sukan and John W Pugh | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 2 | 7 | 14 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 2 | 7 | 14 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 59 | ||