Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
Level of Course Unit
First Cycle
Objectives of the Course
The aim of this course is to enable students to comprehend the basic processes applied in the food sector and to demonstrate practical solutions to the potential problems.
Name of Lecturer(s)
Learning Outcomes
1Understand the conception of dimensions, measurement systems and units.
2Explain the basic information and concepts related to thermodynamics, laws of thermodynamics, entropy, heat machine, carnot principle and carnot heat engine.
3Explain the basic information and concepts about heat transfer, Bernoulli principle, viscosity fluid mechanics, flow phenomenon, flow types and Reynolds number.
4Calculate mass and energy balances.
5Explain the basic knowledge and concepts related to gas laws, ideal gas equation.
6Can understand and explain diagrams / concepts such as phase graph, water activity, sorption isotherm, psychrometer graph.
7Can explain the basic information and concepts related to evaporation and distillation, sedimentation, centrifugation and filtration and perform the necessary calculations.
8Perform the necessary calculations related to heat treatments.
Mode of Delivery
Face to Face
Prerequisites and co-requisities
Introduction to Food Technology
Recommended Optional Programme Components
Course Contents
Dimensions, Measuring Systems and Units; Thermodynamics, Laws of Thermodynamics, Heat Machine, Carnot Principle and Carnot Heat Engine, Entropy; Heat transfer; Fluid Mechanics, Flow Phenomenon, Flow Types and Reynolds Number, Bernoulli Principle, Viscosity; Mass and Energy Balances; Phase Graph of Water, Water Activity and Sorption Isotherms; Gas Laws, Ideal Gas Equation, Psychrometry, Evaporation and Distillation, Sedimentation, Centrifugation and Filtration, Heat Treatments.
Weekly Detailed Course Contents
11: Dimensions, Measuring Systems and Units
22: Thermodynamics, Laws of Thermodynamics, Heat Machine, Carnot Principle and Carnot Heat Engine, Entropy.
33: Heat Transfer
44: Fluid Mechanics, Flow Event, Flow Types and Reynolds Number, Bernoulli Principle, Viscosity.
55: Mass Balances
66: Energy Balances
77: Review of Learned Information
88: Midterm exam
99: Providing information about ot Phase Chart of Water, Water Activity and Sorption Isotherms
1010: Gas Laws, Ideal Gas Equation
1111: Psychrometry
1212. Evaporation and Distillation
1313: Sedimentation, Centrifugation and Filtration.
1414: Heat treatment
1515: Review of Learned Information
1616: Final Exam
Recommended or Required Reading
• Singh, P., Heldman, D.R., 2008. “Introduction to Food Engineering (Fourth Edition)”. • Earle, R. L., 1983. “Unit Operations in Food Processing Second Edition, Web Edition” ( • Cemeroğlu, B.S., 2017. “Gıda Mühendisliğinde Temel İşlemler” Bizim Grup Basımevi, Ankara. • Baysal, T., İçier, F., 2015. Gıda Mühendisliğine Giriş (Introduction to Food Engineering ,R.Paul Singh ve Dennis R. Heldman, Translation Book)
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
Language of Instruction
Work Placement(s)
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination111
Attending Lectures14228
Problem Solving14114
Self Study7214
Contribution of Learning Outcomes to Programme Outcomes
LO1 4      
LO2 3      
LO3 5      
LO4 5      
LO5 5      
LO6 5      
LO7 5      
LO8 5      
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
Giresun University, Giresun / TURKEY • Tel  (pbx): +90 454 310 10 00 • e-mail: