FACULTY OF ENGINEERING
Department of Food Engineering
IE 444 | Course Introduction and Application Information
| Course Name |
Ethics in Engineering and Computer Sciences
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
IE 444
|
Fall/Spring
|
3
|
0
|
3
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | By emphasizing the causal role of ICT (information and communication technologies) on social change and transformation, to create awareness about the positive and negative impacts of ICT, to improve the reasoning and decision ability as identifying the fact, evaluate from different perspectives and make sound judgments, to gain an understanding to use the ICT in a socially responsible manner for the goodness, benefit, welfare and development of the society. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course will introduce basic issues in engineering and computer ethics. The course will analyze the impacts of information and communication technologies (ICT) and will look at the relation between ethics and technology and the ethical issues emerged in the ICT society. The students are encouraged and forwarded to find out the different perspectives of the issues and justify their opinions and judgements through the analysis reinforced with case studies. In coherent, ethical concepts, ethical theories and professional codes of conduct are viewed, special responsibility in engineering and computer science profession is emphasized. |
|
|
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 | Introduction to IE444 Lecture | |
| 2 | Definition of Ethical Terms | Gail Dawn Baura. Engineering Ethics: An Industrial perspective (2006) |
| 3 | Definition of Ethics and Ethical Aspects in Engineering | Gail Dawn Baura. Engineering Ethics: An Industrial perspective (2006) |
| 4 | Discussion – Case I | |
| 5 | Discussion – Case II | |
| 6 | Discussion – Case III | |
| 7 | Discussion – Assignment I | |
| 8 | Discussion – Assignment II | |
| 9 | Review | |
| 10 | Definition of Ethical Aspects in Information Ethics | Luciano Floridi - The Cambridge Handbook of Information and Computer Ethics-Cambridge University Press (2010) |
| 11 | Discussion – Assignment III | |
| 12 | Presentations I | |
| 13 | Presentations II | |
| 14 | Presentations III | |
| 15 | Presentations IV | |
| 16 | Final Exam |
| Course Notes/Textbooks | Computer Ethics; Deborah G. Johnson, Fourth Edition, 2009, Pearson Education, Inc. Engineering Ethics : An Industrial Perspective; Gail D. Baura; 2006; Elsevier Secience & Technology |
| Suggested Readings/Materials | Management Information Systems – Organization and Technology; |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
30
|
| Presentation / Jury |
1
|
40
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm | ||
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
70
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
30
|
| 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 |
15
|
1
|
15
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
0
|
|
| Presentation / Jury |
1
|
0
|
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
0
|
||
| Final Exam |
1
|
0
|
|
| Total |
63
|
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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