FACULTY OF ENGINEERING
Department of Food Engineering
ME 202 | Course Introduction and Application Information
Course Name |
Materials Science
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
ME 202
|
Fall/Spring
|
2
|
2
|
3
|
5
|
Prerequisites |
None
|
|||||
Course Language |
English
|
|||||
Course Type |
Elective
|
|||||
Course Level |
First Cycle
|
|||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | Problem SolvingApplication: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
Course Coordinator | ||||||
Course Lecturer(s) | ||||||
Assistant(s) |
Course Objectives | The main objectives of this course are The main objectives of this course are - to establish a basic background for classification and structural and mechanical properties of materials, reaction kinetics and phase transformation principles. |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | Crystal structures, Mechanical Properties, Diffraction, Polymer Chemistry, Structural defects, Diffusion, Diffraction, Fatigue, Fracture |
|
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 | Classification of Materials, Advanced Materials, Modern Materials’ Needs, Atomic Structure | Materials Science and Engineering, 7E, W.D. Callister, D. G. Rethwisch, John Wiley and Sons, 2011.Chapter 1. Introduction Chapter 2. Atomic Structure and Interatomic Bonding |
2 | The Faced-Centered Cubic Crystal Structure, The Body-Centered Cubic Crsytal Structure, The Hexagonal Close-Packed Crystal Structure, Ceramic Crystal Structures | Materials Science and Engineering, 7E, W.D. Callister, D. G. Rethwisch, John Wiley and Sons, 2011. Chapter 3. Fundamentals of Crystallography |
3 | The Diffraction Phenomenon, X-Ray Diffraction and Bragg’s Law, Diffraction Techniques | Materials Science and Engineering, 7E, W.D. Callister, D. G. Rethwisch, John Wiley and Sons, 2011. Chapter 3. Fundamentals of Crystallography |
4 | Point Defects in Metals, Point Defects in Ceramics, Impurities in Solids | Materials Science and Engineering, 7E, W.D. Callister, D. G. Rethwisch, John Wiley and Sons, 2011. Chapter 4. Imperfections in Solids |
5 | Diffusion Mechanisms, Steady-State Diffusion, Nonsteady State Diffusion | Materials Science and Engineering, 7E, W.D. Callister, D. G. Rethwisch, John Wiley and Sons, 2011.Chapter 5. Diffusion |
6 | Mechanical Properties of Metals | Materials Science and Engineering, 7E, W.D. Callister, D. G. Rethwisch, John Wiley and Sons, 2011. Chapter 7. Imperfections in Solids |
7 | Mechanical Properties of Metals | Materials Science and Engineering, 7E, W.D. Callister, D. G. Rethwisch, John Wiley and Sons, 2011. Chapter 7. Imperfections in Solids |
8 | Review and Midterm | |
9 | Dislocations and Plastic Deformation, Characteristic of Disclocations, Slip Systems, Slip in Single Crystals | Materials Science and Engineering, 7E, W.D. Callister, D. G. Rethwisch, John Wiley and Sons, 2011. Chapter 6. Mechanical Properties of Metals |
10 | Mechanims of Strengthening in Metals, Recrystallization, Grain Growth | Materials Science and Engineering, 7E, W.D. Callister, D. G. Rethwisch, John Wiley and Sons, 2011. Chapter 6. Mechanical Properties of Metals |
11 | Fundamentals of Fracture, Ductile Fracture, Brittle Fracture, Principles of Fracture Mechanics, Fracture Toughness Testing | Materials Science and Engineering, 7E, W.D. Callister, D. G. Rethwisch, John Wiley and Sons, 2011. Chapter 8. Failure |
12 | Cyclic Stresses, The S-N Curve, Generalized Creep Behaviour, Data Extrapoliation Methods, Alloys for High-Temperature Use Mechanics, Fracture Toughness Testing | Materials Science and Engineering, 7E, W.D. Callister, D. G. Rethwisch, John Wiley and Sons, 2011. Chapter 8. Failure |
13 | Iron-Carbon Phase Diagram and Phase Transformation Mechanisms | Materials Science and Engineering, 7E, W.D. Callister, D. G. Rethwisch, John Wiley and Sons, 2011. Chapter 9,10. Phase Diagrams, Phase Transformations in Metals. |
14 | Polymers, Composite Materials | Materials Science and Engineering, 7E, W.D. Callister, D. G. Rethwisch, John Wiley and Sons, 2011. Chapter 15,16. Polymer Structures, Composites |
15 | Semester Review | |
16 | Final |
Course Notes/Textbooks | Materials Science and Engineering, 7E, W.D. Callister, D. G. Rethwisch, John Wiley and Sons, 2011. |
Suggested Readings/Materials | Foundations of Materials Science and Engineering, W.F. Smith, 4E, McGraw-Hill, 2006. |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments |
1
|
20
|
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
40
|
Final Exam |
1
|
40
|
Total |
Weighting of Semester Activities on the Final Grade |
2
|
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
|
2
|
32
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
Study Hours Out of Class |
14
|
1
|
14
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
-
|
0
|
|
Portfolio |
0
|
||
Homework / Assignments |
2
|
10
|
20
|
Presentation / Jury |
0
|
||
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
22
|
22
|
Final Exam |
1
|
30
|
30
|
Total |
150
|
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, |
|||||
5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
|||||
6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
|||||
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, |
|||||
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), |
|||||
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
NEWS |ALL NEWS
Online 'weight loss' period
The increase in time spent at home to protect against coronavirus and the habit of sedentary life caused a "weight" crisis for
The Aegean is distributing healing
The fear of catching coronavirus, which is transmitted to more than 73 million people worldwide, and the increase in flu cases with
Pandemic changed eating habits
The coronavirus, which negatively affected life in many issues from daily life to work and social interaction, also changed the eating habits
HIGH-SCHOOL STUDENTS EXPERIENCED COLLEGE IN FOOD ENGINEERING LABORATORIES
“SCIENCE DAYS” event was organized by Department of Food Engineering in Izmir University of Economics. This event aimed to teach science in
STUDENTS OF FOOD ENGINEERING DEPARTMENT DEVELOPED 'ATRICHOKE PASTE' FOR FIRST INTERNATIONAL URLA ARTICHOKE FESTIVAL
Most of the attenders enjoyed the 'Artichoke Paste', developed by the students of Food Engineering Department.
MAINTAINING HEALTHY EATING HABITS DURING HOLIDAY SEASON!
As the students got their report cards and started a long summer holiday, the experts pointed out the importance of not to
MAKE THIS BAIRAM ‘SWEET’ WITH NATURAL FOODS
The experts strongly suggest opting for natural foods when it comes to consuming sweets, candies at this Sweet Festival (a.k.a Sugar Feast).