FDE321 FOOD ENGINEERING OPERATIONS II
| Course Code: | 5730321 |
| 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. SERPİL ŞAHİN |
| Offered Semester: | Fall and Spring Semesters. |
Course Objectives
Equip students with knowledge to identify, formulate and solve engineering problems related with heat transfer. Develop skills in integrating mathematics, science and engineering knowledge to heat transfer issues during food processing.
Course Content
Fundamentals of heat transfer, principles of conduction, convection and radiation. Empirical models for the evaluation of heat transfer coefficients. Heat transfer operations in food engineering with emphasis on heat exchange in non-Newtonian flow, boiling and condensation, evaporation, and concentration, pasteurization and sterilization, cooking and cooling, freezing. Engineering ethics, responsibilities, health and safety considerations.
Course Learning Outcomes
Students will be able to
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apply basic knowledge of engineering to heat transfer
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improve self-learning skills
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analyze problems from different view points
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apply principles and generalizations already learned to new problems and situations
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take new information and effectively integrate with previous knowledge
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incorporate engineering tools and methods to solve problems
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state ideas clearly
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aware of what is learned in classroom applies to industry
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consider professional and ethical responsibility
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 | ✔ | |||