Language of instruction: |
English |
Type of course: |
Non-Departmental Elective |
Course Level: |
Bachelor’s Degree (First Cycle)
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Mode of Delivery: |
Face to face
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Course Coordinator : |
Dr. Öğr. Üyesi ÖVGÜ ÖZTÜRK ERGÜN |
Course Lecturer(s): |
Dr. Öğr. Üyesi ÖVGÜ ÖZTÜRK ERGÜN
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Recommended Optional Program Components: |
None |
Course Objectives: |
This course teaches fundamental topics related to multimedia systems and analysis. A top-down analysis of video processing applications, algorithms, tools, and fundamentals. Applications include digital TV, computer games, cinema special effects, 3D TV, medical imaging, and forensics. Algorithms include motion estimation, filtering and restoration, de-interlacing and enhancement, interpolation and super-resolution, stereo and 3D video processing, coding, and compression standards. |
Week |
Subject |
Related Preparation |
1) |
Introduction to Multimedia Systems |
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2) |
Introduction to Digital Images, Image Formats, Image Transformations |
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3) |
Histograms, Normalization |
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4) |
Convolution, Image Filtering Techniques |
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5) |
Morphological Operations |
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6) |
Blob Extraction, Blob Tracking |
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7) |
Segmentation |
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8) |
Image Features, Extraction and Modeling |
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9) |
Introduction to Information Theory and Coding |
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10) |
Image and Video Compression Techniques |
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11) |
Basics of Computer Networks |
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12) |
Image and Video Transmission |
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13) |
Image and Video Classification |
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14) |
Fundamentals of Big Data and Cloud Computing |
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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. |
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2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
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3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
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4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
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5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
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6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
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7) |
To use life-long learning, problem-solving and critical thinking skills. |
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8) |
To act in accordance with ethical principles and values in professional practice. |
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9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
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10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
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11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
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12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
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