
Description of Individual Course UnitsCourse Unit Code  Course Unit Title  Type of Course Unit  Year of Study  Semester  Number of ECTS Credits  GT114   Compulsory  1  2  2 
 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)  Öğr.Gör.Onur BASANÇELEBİ  Learning Outcomes  1  Students will be able to understand the conception of dimensions, measurement systems and units.  2  Understand the conception of dimensions, measurement systems and units.  3  Students will be able to explain the basic information and concepts related to thermodynamics, laws of thermodynamics, entropy, heat machine, carnot principle and carnot heat engine.  4  Explain the basic information and concepts related to thermodynamics, laws of thermodynamics, entropy, heat machine, carnot principle and carnot heat engine.
 5  Students will be able to explain the basic information and concepts about heat transfer, Bernoulli principle, viscosity fluid mechanics, flow phenomenon, flow types and Reynolds number.  6  Explain the basic information and concepts about heat transfer, Bernoulli principle, viscosity fluid mechanics, flow phenomenon, flow types and Reynolds number.
 7  Students will be able to calculate mass and energy balances.  8  Calculate mass and energy balances.
 9  Students will be able to explain the basic knowledge and concepts related to gas laws, ideal gas equation.  10  Explain the basic knowledge and concepts related to gas laws, ideal gas equation.
 11  Students will be able to understand and explain diagrams / concepts such as phase graph, water activity, sorption isotherm, psychrometer graph.  12  Can understand and explain diagrams / concepts such as phase graph, water activity, sorption isotherm, psychrometer graph.
 13  Students will be able to explain the basic information and concepts related to evaporation and distillation, sedimentation, centrifugation and filtration and perform the necessary calculations.  14  Can explain the basic information and concepts related to evaporation and distillation, sedimentation, centrifugation and filtration and perform the necessary calculations.
 15  Students will be able to perform the necessary calculations related to heat treatments.  16  Perform the necessary calculations related to heat treatments. 
 Mode of Delivery  Face to Face  Prerequisites and corequisities  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  
1  Dimensions, Measuring Systems and Units    1  1: Dimensions, Measuring Systems and Units
   2  Thermodynamics, Laws of Thermodynamics, Heat Machine, Carnot Principle and Carnot Heat Engine, Entropy.    2  2: Thermodynamics, Laws of Thermodynamics, Heat Machine, Carnot Principle and Carnot Heat Engine, Entropy.
   3  Basics of Heat Transfer    3  3: Heat Transfer
   4  Fluid Mechanics, Flow Event, Flow Types and Reynolds Number, Bernoulli Principle, Viscosity.    4  4: Fluid Mechanics, Flow Event, Flow Types and Reynolds Number, Bernoulli Principle, Viscosity.
   5  Basics of Mass Balances    5  5: Mass Balances
   6  Basics of Energy Balances    6  6: Energy Balances
   7  Review of Learned Information    7  7: Review of Learned Information
   8  Midterm exam    8  8: Midterm exam
   9  Basics of Phase Chart of Water, Water Activity and Sorption Isotherms    9  9: Providing information about ot Phase Chart of Water, Water Activity and Sorption Isotherms
   10  Gas Laws, Ideal Gas Equation    10  10: Gas Laws, Ideal Gas Equation
   11  Basics of Psychrometry    11  11: Psychrometry
   12  Evaporation and Distillation    12  12. Evaporation and Distillation
   13  Basics of “Sedimentation, Centrifugation and Filtration” processes.    13  13: Sedimentation, Centrifugation and Filtration.
   14  Heat treatments    14  14: Heat treatment
   15  Review of Learned Information    15  15: Review of Learned Information
   16  Final Exam    16  16: 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” (http://www.nzifst.org.nz/unitoperations/)
• 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  
Midterm Examination  1  100  SUM  100  
Final Examination  1  100  SUM  100  Term (or Year) Learning Activities  40  End Of Term (or Year) Learning Activities  60  SUM  100 
 Language of Instruction   Work Placement(s)  
 Workload Calculation 

Midterm Examination  1  1  1  Final Examination  1  1  1  Makeup Examination  1  1  1  Attending Lectures  1  14  14  Problem Solving  1  14  14  Discussion  1  14  14  QuestionAnswer  1  14  14  Individual Study for Mid term Examination  1  2  2  Individual Study for Final Examination  1  2  2  
Contribution of Learning Outcomes to Programme Outcomes  LO1          LO2          LO3          LO4          LO5          LO6          LO7          LO8          LO9          LO10          LO11          LO12          LO13          LO14          LO15          LO16         
 * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High 



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