FDE224 FOOD ENGINEERING OPERATIONS I
| Course Code: | 5730224 |
| METU Credit (Theoretical-Laboratory hours/week): | 4 (4.00 - 0.00) |
| ECTS Credit: | 7.0 |
| Department: | Food Engineering |
| Language of Instruction: | English |
| Level of Study: | Undergraduate |
| Course Coordinator: | Prof.Dr. SERVET GÜLÜM ŞÜMNÜ |
| Offered Semester: | Fall and Spring Semesters. |
Course Objectives
Equip students with knowledge to identify, formulate and solve engineering problems related with momentum transfer. Develop skills in integrating mathematics, science and engineering knowledge to asses flow behavior, storage and transfer of fluids during food processing.
Course Content
Introduction to unit operations of food engineering and momentum transfer. General concepts of fluid flow. Newtonian and non-Newtonian fluids. Macroscopic mass, momentum and energy balances. Friction factors, flow around submerged objects. Dimensional analysis. Flow metering and transport devices. Fluid mixing. Mechanical separation processes. Engineering ethics, responsibilities, health and safety considerations.
Course Learning Outcomes
The student will be able to
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apply basic knowledge of mathematics, science and engineering to momentum transfer
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take new information and effectively integrate with previous knowledge
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state ideas clearly
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demonstrate an awareness of what is learned in classroom applies to food industry
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understand professional and ethical responsibility
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improve self-learning skills
Program Outcomes Matrix
| Contribution | |||||
| # | Program Outcomes | No | Yes | ||
| 1 | An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics | ✔ | |||
| 2 | An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors | ✔ | |||
| 3 | An ability to communicate effectively with a range of audiences | ✔ | |||
| 4 | An ability to recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts | ✔ | |||
| 5 | An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives | ✔ | |||
| 6 | An ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions | ✔ | |||
| 7 | An ability to acquire and apply new knowledge as needed, using appropriate learning strategies | ✔ | |||