Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-114Compulsory122
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
1Students will be able to understand the conception of dimensions, measurement systems and units.
2Understand the conception of dimensions, measurement systems and units.
3Students 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.
4Explain the basic information and concepts related to thermodynamics, laws of thermodynamics, entropy, heat machine, carnot principle and carnot heat engine.
5Students 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.
6Explain the basic information and concepts about heat transfer, Bernoulli principle, viscosity fluid mechanics, flow phenomenon, flow types and Reynolds number.
7Students will be able to calculate mass and energy balances.
8Calculate mass and energy balances.
9Students will be able to explain the basic knowledge and concepts related to gas laws, ideal gas equation.
10Explain the basic knowledge and concepts related to gas laws, ideal gas equation.
11Students will be able to understand and explain diagrams / concepts such as phase graph, water activity, sorption isotherm, psychrometer graph.
12Can understand and explain diagrams / concepts such as phase graph, water activity, sorption isotherm, psychrometer graph.
13Students will be able to explain the basic information and concepts related to evaporation and distillation, sedimentation, centrifugation and filtration and perform the necessary calculations.
14Can explain the basic information and concepts related to evaporation and distillation, sedimentation, centrifugation and filtration and perform the necessary calculations.
15Students will be able to perform the necessary calculations related to heat treatments.
16Perform 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
WeekTheoreticalPracticeLaboratory
1Dimensions, Measuring Systems and Units
11: Dimensions, Measuring Systems and Units
2Thermodynamics, Laws of Thermodynamics, Heat Machine, Carnot Principle and Carnot Heat Engine, Entropy.
22: Thermodynamics, Laws of Thermodynamics, Heat Machine, Carnot Principle and Carnot Heat Engine, Entropy.
3Basics of Heat Transfer
33: Heat Transfer
4Fluid Mechanics, Flow Event, Flow Types and Reynolds Number, Bernoulli Principle, Viscosity.
44: Fluid Mechanics, Flow Event, Flow Types and Reynolds Number, Bernoulli Principle, Viscosity.
5Basics of Mass Balances
55: Mass Balances
6Basics of Energy Balances
66: Energy Balances
7Review of Learned Information
77: Review of Learned Information
8Midterm exam
88: Midterm exam
9Basics of Phase Chart of Water, Water Activity and Sorption Isotherms
99: Providing information about ot Phase Chart of Water, Water Activity and Sorption Isotherms
10Gas Laws, Ideal Gas Equation
1010: Gas Laws, Ideal Gas Equation
11Basics of Psychrometry
1111: Psychrometry
12Evaporation and Distillation
1212. Evaporation and Distillation
13Basics of “Sedimentation, Centrifugation and Filtration” processes.
1313: Sedimentation, Centrifugation and Filtration.
14Heat treatments
1414: Heat treatment
15Review of Learned Information
1515: Review of Learned Information
16Final Exam
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” (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
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Work Placement(s)
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Makeup Examination111
Attending Lectures11414
Problem Solving11414
Discussion11414
Question-Answer11414
Individual Study for Mid term Examination122
Individual Study for Final Examination122
TOTAL WORKLOAD (hours)63
Contribution of Learning Outcomes to Programme Outcomes
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* 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: halklailiskiler@giresun.edu.tr