Language of instruction: |
English |
Type of course: |
Non-Departmental Elective |
Course Level: |
Bachelor’s Degree (First Cycle)
|
Mode of Delivery: |
Face to face
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Course Coordinator : |
Assoc. Prof. SAEID KARAMZADEH |
Course Lecturer(s): |
Assoc. Prof. ALKAN SOYSAL
|
Recommended Optional Program Components: |
None |
Course Objectives: |
This course aims to teach physical characteristics of wireless medium and several technologies that are specifically designed for transmission over wireless media. Specifically, the students will identify path loss, shadow fading, multi-path fading and diversity. Different wireless channel models will be introduced and their capacity will be analyzed. Students will have the knowledge of modern wireless technologies, such as multi-carrier modulation and OFDM, spread spectrum and CDMA, and multiple antenna systems. |
Week |
Subject |
Related Preparation |
1) |
Overview of wireless communications |
|
2) |
Path loss and shadowing models |
|
3) |
Statistical fading, narrowband fading |
|
4) |
Wideband fading |
|
5) |
Capacity of wireless channels |
|
6) |
Adaptive techniques in wireless communication channels |
|
7) |
Diversity and combining |
|
8) |
Comparison and discussion of previously mentioned methods.
Midterm |
|
10) |
Multicarrier systems, OFDM |
|
11) |
Spread Spectrum and CDMA |
|
12) |
WCDMA and 3G systems |
|
13) |
Multiple antenna systems, MIMO |
|
14) |
Multi-user systems |
|
|
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 |