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 Solving
Application: Experiment / Laboratory / Workshop
Lecture / 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;
  • Draw crystal structures of materials.
  • Describe the steady and unsteady state diffusion.
  • Determine defects in the crystal structures.
  • Explain the mechanical properties of materials.
  • Define the principles of phase transformations in metals.
Course Description Crystal structures, Mechanical Properties, Diffraction, Polymer Chemistry, Structural defects, Diffusion, Diffraction, Fatigue, Fracture

 



Course Category

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

 


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