FACULTY OF ENGINEERING
Department of Food Engineering
MATH 150 | Course Introduction and Application Information
| Course Name |
Research Methods and Biostatistics
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
MATH 150
|
Fall/Spring
|
3
|
0
|
3
|
6
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionLecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | The aim of the course is to let students understand the statistical methods used during the research in health sector. During the course the students will be provided with the process of research in the healthcare sector by including the methods of data collection and statistical analysis. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | The course content is designed in twofold. In the first part the theoretical background of statistical analysis will be discussed. In the second part of the semester, demographic distribution, public health and the analysis and grouping of thee data in the healthcare sector will be discussed with examples. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Developing a research model and introduction and review of basic statistics | Rostner, B. “Fundamentals of Biostatistics” 8th Ed. Duxbury press, USA, 2016 ISBN: 978-1-305-26892-0 Bölüm 1 |
| 2 | Examples, frequency distributions and descriptive measures | Rostner, B. “Fundamentals of Biostatistics” 8th Ed. Duxbury press, USA, 2016 ISBN: 978-1-305-26892-0 Bölüm 2 |
| 3 | Probability | Rostner, B. “Fundamentals of Biostatistics” 8th Ed. Duxbury press, USA, 2016 ISBN: 978-1-305-26892-0 Bölüm 2 |
| 4 | Probability II | Rostner, B. “Fundamentals of Biostatistics” 8th Ed. Duxbury press, USA, 2016 ISBN: 978-1-305-26892-0 Bölüm 3,4,5 |
| 5 | Sampling distribution, estimation and confidence intervals | Rostner, B. “Fundamentals of Biostatistics” 8th Ed. Duxbury press, USA, 2016 ISBN: 978-1-305-26892-0 Bölüm 6 |
| 6 | Hypothesis testing I | Rostner, B. “Fundamentals of Biostatistics” 8th Ed. Duxbury press, USA, 2016 ISBN: 978-1-305-26892-0 Bölüm 7 |
| 7 | Hypothesis testing II | Rostner, B. “Fundamentals of Biostatistics” 8th Ed. Duxbury press, USA, 2016 ISBN: 978-1-305-26892-0 Bölüm 8 |
| 8 | Midterm | |
| 9 | Correlation and regression | Rostner, B. “Fundamentals of Biostatistics” 8th Ed. Duxbury press, USA, 2016 ISBN: 978-1-305-26892-0 Bölüm 11 |
| 10 | Chi-square tests | Rostner, B. “Fundamentals of Biostatistics” 8th Ed. Duxbury press, USA, 2016 ISBN: 978-1-305-26892-0 Bölüm 9 |
| 11 | Variance analysis (ANOVA) | Rostner, B. “Fundamentals of Biostatistics” 8th Ed. Duxbury press, USA, 2016 ISBN: 978-1-305-26892-0 Bölüm 12 |
| 12 | Statistical programme | Rostner, B. “Fundamentals of Biostatistics” 8th Ed. Duxbury press, USA, 2016 ISBN: 978-1-305-26892-0 Bölüm 12 |
| 13 | Examples and case study | Rostner, B. “Fundamentals of Biostatistics” 8th Ed. Duxbury press, USA, 2016 ISBN: 978-1-305-26892-0 Bölüm 12 |
| 14 | Case study | Rostner, B. “Fundamentals of Biostatistics” 8th Ed. Duxbury press, USA, 2016 ISBN: 978-1-305-26892-0 Bölüm 12 |
| 15 | Semester Review | |
| 16 | Final exam |
| Course Notes/Textbooks | Rostner, B. “Fundamentals of Biostatistics” 8th Ed. Duxbury press, USA, 2016 ISBN: 978-1-305-26892-0 |
| Suggested Readings/Materials | “Fundementals of Biostatistics” by Rostner, B, Duxbury press, 5th Edition,2005. ISBN-13: 978-0534418205 “Biostatistics, A Foundation for Analysis in the Health Sciences” by Wayne Daniel, Wiley, 10th Edition, 2013, ISBN-13: 978-1118302798 |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
10
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
20
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
14
|
3
|
42
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
25
|
25
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
30
|
30
|
| Final Exam |
1
|
35
|
35
|
| Total |
180
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | |||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, |
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| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
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| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
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| 7 | Having professional and ethical awareness, |
|||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, |
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| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), |
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| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
|||||
| 12 | Being able to speak a second foreign language at intermediate level. |
|||||
| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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