Summer Practice

Course Code:

FDE 400

Course Period:

Autumn

Course Type:

Core

Credits:

0

Theoric:

0

Practice:

2

Laboratory Hour:

0

ECTS:

5

Prerequisite Courses:

Introductory Microbiology for Food Engineers

Food Analysis and Laboratory

Course Language:

Turkish

Course Coordinator:

F. Yeşim Ekinci

Course Objectives:

The aim of this course is to prepare undergraduates for working life, to gain knowledge related with engineering practices and to observe the connection between theoretical knowledge and practices in the industry and also to gain experience.

Course Content:

Compulsory practice is minimum 20 working days, which can be done both in Turkey and abroad. Students are required to undertake their practice prior to or in the middle of their fourth year of education. They need to register to the course in the semester following the completion of their practice. Also, students can do long term internships after their sixth term of education if they get an agreement letter from the company. Their written practice report is evaluated and graded within this course.

Click here to reach Summer Practice webpage.

Course Methodology:

8: Term research paper

Course Evaluation Methods:

F: Project, G: Presentation by student

Vertical Tabs

Ders Tanimlari

Course Learning Outcomes

Course Learning Outcomes	Detailed Program Outcomes	Teaching Methods	Assessment Methods
Practical experience to observe the food engineering fields in a practical environment and how these environments are organized and operated.	4a-b,5b,6a-b-cc,7a-b-c-e,8a-b,9a-b,10a-b,11a-b	8	F,G
Application of the knowledge learned in the courses in practice	1a-b,4a-b,5b	8	F,G
Ability to work in a team	6a-b	8	F,G
Ability to report and present of all experience	7a-b-c	8	F,G

Course Flow

COURSE CONTENT
Topics	Study Materials
Applications of Food Engineering
Applications of Food Engineering
Applications of Food Engineering
Applications of Food Engineering

Recommended Sources

Material Sharing

MATERIAL SHARING
Documents	Web site of Food Engineering and YULearn (https://eng.yeditepe.edu.tr/en/food-engineering-department)
Assignments
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Summer practice report and Oral exam	1	100
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		-
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		100
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM OUTCOMES
No	Program Learning Outcomes	check √
1a	Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline,	√
1b	Ability to use theoretical and applied knowledge in these areas in complex engineering problems.	√
2a	Ability to identify, formulate, and solve complex engineering problems,
2b	Ability to select and apply proper analysis and modeling methods for this purpose.
3a	Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result,
3b	Ability to apply modern design methods for this purpose.
4a	Ability to devise, select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice.	√
4b	Ability to employ information technologies effectively.	√
5a	Ability to design experiments for investigating complex engineering problems or discipline specific research questions,
5b	Ability to conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.	√
6a	Ability to work efficiently in intra-disciplinary teams,	√
6b	Ability to work efficiently in multi-disciplinary teams,	√
6c	Ability to work individually.	√
7a	Ability to communicate effectively in Turkish, both orally and in writing,	√
7b	Knowledge of a minimum of one foreign language,	√
7c	Ability to write effective reports and comprehend written reports, prepare design and production reports,	√
7d	Ability to make effective presentations,
7e	Ability to give and receive clear and intelligible instructions.	√
8a	Recognition of the need for lifelong learning, ability to access information, ability to follow developments in science and technology,	√
8b	Ability to continue to educate him/herself.	√
9a	Consciousness to behave according to ethical principles and professional and ethical responsibility.	√
9b	Knowledge on standards used in engineering practice.	√
10a	Knowledge about business life practices such as project management, risk management, change management.	√
10b	Awareness in entrepreneurship and innovation.	√
10c	Knowledge about sustainable development.
11a	Knowledge about the global and social effects of engineering practices on health, environment, and safety,	√
11b	Knowledge about contemporary issues of the century reflected into the field of engineering.	√
11c	Awareness of the legal consequences of engineering solutions.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration	20	6	120
Hours for off-the-classroom study (Pre-study, practice)	1	5	5
Total Work Load			125
Total Work Load / 25 (h)			5
ECTS Credit of the Course			5

Search form

Summer Practice

Vertical Tabs

Ders Tanimlari