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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Faculty member designated for each student
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Instructors
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1-)Doçent Dr Oğuz Aydemir 2-)Doçent Dr Deniz Baş 3-)Doçent Dr Emin Burçin Özvural 4-)Profesör Dr Baran Önal Ulusoy 5-)Doktor Öğretim Üyesi Seda Özgen 6-)Doçent Dr Sezin Tuta Şimşek 7-)Doçent Dr Hüdayi Ercoşkun
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Assistants
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1-)Assoc. Prof. Oğuz Aydemir
2-)Assist. Prof. Deniz Baş
3-)Assoc. Prof. Emin Burçin Özvural
4-)Professor Baran Önal Ulusoy
5-)Assist. Prof. Seda Özgen
6-)Assoc. Prof. Sezin Tuta
7-)Assoc. Prof. Hüdayi Ercoşkun
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Resources
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Books related to the thesis topic
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Supplementary Book
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Papers related to the thesis topic
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Goals
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Guiding and advising students on a thesis topic
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Content
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Research on the thesis topic and similar topics.
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Program Learning Outcomes |
Level of Contribution |
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1
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Selecting and using the publications, books and methods necessary for scientific research.
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2
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2
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Effective a foreign language eto follow the international literature on field.
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2
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3
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Ability to design experiments, conduct experiments, analyze and interpret the results of experiments.
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4
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Ability to identify, define and solve engineering problems
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5
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Ability to contact research independently or as a member of a team.
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5
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6
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To be able to transfer the knowledge in the field by using the necessary techniques and devices in the field of Food Engineering.
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7
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Using scientific methods in the field of Food Engineering,an ability to acquiring interdisciplinary knowledge, analyzing and synthesizing this knowledge and using it with a sense of scientific, social and ethical responsibility.
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8
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To learn the basic current information about the field and to present an opinion about the innovations that will provide improvement in this field.
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9
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Define and formulate problems releated to the field, develop methods to solve and apply innovative methods in solutions.
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10
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Knowing the social, enviromental, health,safety legal aspects of engineering practices,project management and
business life practices and being aware of the constrains they impose on engineering practices.
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-
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11
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Observing social, scientific and ethicalvaluesin the stages of data collection, interperetation, annoucement and in all professional activities.
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3
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