NUTRITION AND DIETETIC (TURKISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
EEE5750 | Quantum Electronics | Fall | 3 | 0 | 3 | 12 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | English |
Type of course: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Prof. Dr. ŞEREF KALEM |
Recommended Optional Program Components: | None |
Course Objectives: | The goal of this course is to introduce students to the fundamentals of photonics, and provide them with the necessary foundation and tools to understand optical systems. |
The students who have succeeded in this course; I. Understand optical elements and image formation II. Model transmission of light in free space, through optical components, and through waveguides III. Understand interaction of light with matter and light with light IV. Distinguish the different theories of light and use the appropriate theory to formulate and solve optical problems V. Have the necessary background and tools for advanced optics courses |
1st week: Ray optics 2nd week: Graded index optics, matrix optics 3rd week: Wave optics, monochromatic waves 4th week: Interference, polychromatic light 5th week: Beam optics 6th week: Fourier optics 7th week: Fourier optics, diffraction 8th week: Fourier optics, image formation 9th week: Electromagnetic optics 10th week: Electromagnetic optics 11th week: Absorption, dispersion, pulse propagation 12th week: Polarization optics 13th week: Guided wave optics 14th week: Guided wave optics |
Week | Subject | Related Preparation |
1) | Ray optics: Postulates of ray optics, simple optical components (mirrors, lenses, light guides) | |
2) | Graded index optics, Matrix optics | |
3) | Postulates of wave optics, monochromatic waves, reflection, refraction | |
4) | Interference, polychromatic light | |
5) | Gaussian beam, Transmission through optical components | |
6) | Light propagation, transfer function of free space | |
7) | Optical Fourier transform, diffraction (Fraunhofer, Fresnel) | |
8) | Fourier optics: Image Formation, Holography | |
9) | Electromagnetic theory of light, dielectric media | |
10) | Monochromatic electromagnetic waves | |
11) | Absorption and dispersion, pulse propagation | |
12) | Polarization of light, reflection and refraction, polarization devices | |
13) | Planar-mirror waveguides, planar dielectric waveguides | |
14) | Two dimensional waveguides, optical coupling in waveguides |
Course Notes / Textbooks: | Fundamentals of Photonics, B.E.A Saleh and M.C. Teich |
References: | Optics, Eugene Hecht |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 5 |
Homework Assignments | 1 | % 20 |
Preliminary Jury | 1 | % 35 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 6 | 84 |
Midterms | 3 | 12 | 36 |
Final | 3 | 11 | 33 |
Total Workload | 195 |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | 2 |
2) | To act in accordance with ethical principles and values in professional practice. | 2 |
3) | To use life-long learning, problem-solving and critical thinking skills. | 2 |
4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 2 |
6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 2 |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 2 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 2 |