Nevşehir Hacı Bektaş Veli University Course Catalogue
|
|||||
| Year/Semester of Study | 4 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | NESİMİ AKTAŞ (naktas@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of this course to cause the student to gain ability of knowledge transfer, making comment on the related issues and presentation. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Students acquire detailed information about the sector who will work in the future. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-5 Grasps the methods of access to knowledge. PO-9 Has the awareness of Professional and ethical responsibilities. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination Presentation |
| LO-2 | Students gain the ability of problem solving. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-12 Grasps the universal and social affects of engineering solutions and applications. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination Presentation |
| LO-3 | Students gain the ability of planning, implementation and comment. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. 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. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination Presentation |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
|||
| Course Contents | ||
| To research a design-based topic in the field of Food Engineering via library, computer and / or laboratory studies, to prepare experimental plan, to write in accordance with the principles of publication and and to prepare a comprehensive project for an oral presentation. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | introduction | Visual and oral presentation |
| 2 | introduction | Visual and oral presentation |
| 3 | Student Presentations | Visual and oral presentation |
| 4 | Student Presentations | Visual and oral presentation |
| 5 | Student Presentations | Visual and oral presentation |
| 6 | Student Presentations | Visual and oral presentation |
| 7 | Student Presentations | Visual and oral presentation |
| 8 | mid-term exam | |
| 9 | Student Presentations | Visual and oral presentation |
| 10 | Student Presentations | Visual and oral presentation |
| 11 | Student Presentations | Visual and oral presentation |
| 12 | Student Presentations | Visual and oral presentation |
| 13 | Student Presentations | Visual and oral presentation |
| 14 | Student Presentations | Visual and oral presentation |
| 15 | Student Presentations | Visual and oral presentation |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | |||
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | 8 | 1 | 20 |
| 5.Report | 8 | 1 | 20 |
| 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) | 4 | 14 | 56 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 2 | 5 | 10 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 2 | 5 | 10 |
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 2 | 5 | 10 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 2 | 5 | 10 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 99 | ||