Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | KEMAL ŞEN (kemalsen@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of this course is to inform students about R&D and innovation in the food industry, both as entrepreneurs and employees in business life, and to provide them with innovation and the necessary intellectual infrastructure for this. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Learns the basic concepts of R&D and innovation. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-5 Has the skills of developing and applying new and original ideas in system and process designs PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-2 | Gains knowledge of the basic resources of R&D. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-5 Has the skills of developing and applying new and original ideas in system and process designs PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-3 | Establishes the relationship between entrepreneurship and innovation. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-5 Has the skills of developing and applying new and original ideas in system and process designs PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-4 | Learns the basic steps in R&D projects. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-5 Has the skills of developing and applying new and original ideas in system and process designs PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| n this course, R & D, innovation, entrepreneurship concepts, basic resources of R & D, basic processes of R & D management, basic steps in R & D projects, performance and risk management in R & D projects, which can be a part of the working lives of food engineers. Related topics such as, are examined interactively with students with examples. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | R & D concept and its scope, Types of R & D, concepts close to R & D | Lecture, discussion or distance education |
| 2 | Brief History of R&D | Lecture, discussion or distance education |
| 3 | Ecosystem in R&D, R&D and Innovation Indicators | Lecture, discussion or distance education |
| 4 | Development and current status of R & D in Turkey | Lecture, discussion or distance education |
| 5 | Management of R&D Units | Lecture, discussion or distance education |
| 6 | Introduction to R&D Management | Lecture, discussion or distance education |
| 7 | Basic Resources of R&D | Lecture, discussion or distance education |
| 8 | mid-term exam | |
| 9 | Basic processes of R&D Management | Lecture, discussion or distance education |
| 10 | Institutionalization of R&D | Lecture, discussion or distance education |
| 11 | Management of R&D Projects | Lecture, discussion or distance education |
| 12 | Basic Steps in R&D Projects and Their Applications in Food Industry | Lecture, discussion or distance education |
| 13 | Selection of R&D Projects | Lecture, discussion or distance education |
| 14 | Performance in R&D Projects | Lecture, discussion or distance education |
| 15 | Risk Management in R&D Projects | Lecture, discussion or distance education |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Özdinç, Ö., 2019. Ar-Ge El kitabı. Ser Akademi Yayınları, İstanbul, 252s. | |
| Required Course instruments and materials | ||
| Özdinç, Ö., R&D Handbook | ||
| 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) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 5 | 8 | 40 |
| e) Term paper/Project | 4 | 13 | 52 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 7 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||