Postgraduate Course: Philosophy of Science (Online) (PHIL11133)
Course Outline
| School | School of Philosophy, Psychology and Language Sciences |
College | College of Arts, Humanities and Social Sciences |
| Credit level (Normal year taken) | SCQF Level 11 (Postgraduate) |
| Course type | Online Distance Learning |
Availability | Not available to visiting students |
| SCQF Credits | 20 |
ECTS Credits | 10 |
| Summary | This course aims to introduce you to a number of perennially-interesting and enduringly relevant issues from the philosophy of science. No previous scientific, philosophical or logical expertise is required and any technical / unfamiliar terms will be defined as we go.
Please note auditing is not allowed on this course. Students must only take for credit. |
| Course description |
Key questions will include:
- What is the problem of induction, chiefly associated with Hume?
- Does the problem of induction present a challenge to scientific rationality?
- What is Popper's falsificationism all about?
- Did Popper solve the problem of induction and thereby provide a successful theory of scientific method?
- What is scientific explanation? Which accounts of explanation are best?
- What is distinctive about explanations in the biological sciences?
- What is scientific measurement? Which accounts of measurement are best?
- How should we conceive of probability? What is Bayes' Theorem and what can it tell us about the confirmation of theories?
- What are scientific realism and scientific anti-realism? What arguments can be made for or against realist and anti-realist views of science?
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Entry Requirements (not applicable to Visiting Students)
| Pre-requisites |
|
Co-requisites | |
| Prohibited Combinations | |
Other requirements | None |
Course Delivery Information
|
| Academic year 2019/20, Not available to visiting students (SS1)
|
Quota: None |
| Course Start |
Semester 2 |
| Course Start Date |
13/01/2020 |
Timetable |
Timetable |
| Learning and Teaching activities (Further Info) |
Total Hours:
200
(
Lecture Hours 22,
Programme Level Learning and Teaching Hours 4,
Directed Learning and Independent Learning Hours
174 )
|
| Assessment (Further Info) |
Written Exam
0 %,
Coursework
100 %,
Practical Exam
0 %
|
| Additional Information (Assessment) |
Students will be assessed by a 2500 word essay (85%) and successful participation in on-line activities associated with the course (15%). How the participation component will be assessed will be made clear to the students at the start of the course.
Word limit: 2500 maximum (excluding references) |
| Feedback |
Students have the opportunity to submit a formative essay. The essay cannot be draft of the summative essay but it can be on the same topic. |
| No Exam Information |
Learning Outcomes
On completion of this course, the student will be able to:
- grasp fundamental issues in the philosophy of philosophy of science, e.g. the problem of induction, falsificationism, theories of explanation, Bayesianism and probability, scientific realism and anti-realism.
- critically analyse and engage with literature by key philosophers in this field.
- understand how empirical and scientific work can support philosophical arguments, and be able to use data derived therefrom in their essays and arguments.
- present arguments clearly and concisely both within a classroom context and in a 2,500 word essay.
- gain transferable skills in research, analysis and argumentation
|
Reading List
Available through Talis aspire
http://resourcelists.ed.ac.uk/index.html |
Additional Information
| Graduate Attributes and Skills |
Students can develop their ability for independent learning through online resources. |
| Additional Class Delivery Information |
Priority for this course will be given to online Epistemology, Ethics and Mind students. Students on any other programme must obtain permission to enrol from the Programme Director. |
| Keywords | Philosophy of science; epistemology |
Contacts
| Course organiser | Dr James Collin
Tel:
Email: |
Course secretary | Ms Becky Verdon
Tel: (0131 6)50 3860
Email: |
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