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Course Information

Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
INTERNSHIP	USHB222	4. Semester	0 + 0	0	5.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Bachelor's Degree
Course Type	Compulsory
Mode of delivery	In-industry application
Course Coordinator
Instructors
Assistants
Goals	The purposes of the practice study are; to consolidate the students’ theoretical knowledge and experience gained over their bachelor period, to contribute to the skills and experience they will have acquired in in-class and lab applications, to identify the responsibilities, relationships, the organization steps, manufacturing process and technologies about their practice-work field. Besides, the aims of this course are; to demonstrate the students’ capabilities by attending the R&D activities and project works, to help improve their perceptions about the solutions of engineering problems, to contribute for identifying their areas of interest, to gain an experience about the business life and to enable the recognition of the functioning of the institutions.
Course Content	As a part of this course internships will done for 30 working days in a lump at the end of the 6th semester. Students do their internship in institutions which found by their own, related to the field (can be private or government institutions), with the permission of the related commission. Students who did not complete the 30 working days required internship even if they fulfill the necessary of the requirements for graduation. After completing their internship, students submit the reports and data sheets to commission. After the checking of all materials, students which are eligible to enter the internship exam, subjected to exam and evaluated as successful or unsuccessful.
Learning Outcomes	1) PY1 Have the ability to apply the maths, science and engineering skills 2) PY3 Can be designed the system, part or process to meet the requirements, 3) PY4 Can work interdisciplinary studies 4) PY5 Would able to find, identify and solve the engineering problems 5) PY6 Gain the professional and ethical responsibility 6) PY7 Can communicate effectively 7) PY9 Have the ability on necessity, conscious and realization of the life long learning 8) PY10 have the knowledge about the contemporary problems 9) PY11 Can use the techniques and modern tools required for engineering applications 10) PY13 can apply his knowledge on biology, chemical kinetics, biological equipments, heat and mass transfer and process control 11) PY14 Have the knowledge on natural food components and its properties and on food processing and conservation techniques. 12) PY15 Have the ability on application of his knowledge about reasons of food spoilage, quality control systems, food codex and food analysis