Heat Transfer and Fluid Mechanics in Food EngineeringLaajuus (5 ECTS)

Objective

The student understands material and energy balances and is able to formulate and solve balances of food processes.
The student knows and understands the basic concepts of heat transfer and fluid mechanics so well that he or she can solve key problems of the area, use his or her knowledge in later studies and future occupations.
The student reaches the proper level of skills required for systems of equations, matrices and vectors. An additional aim is to strengthen the student's deferred IT skills.

Content

1. Material and energy balances
2. Ecuations
3. Matrices
4. Linear equations
5. Vectors
6. Computer aided mathematics
7. Hydrostatics and hydrodynamics
8. Design of a fluid system
9. Heat transfer
10. Heat exchangers
11. Unsteady-state heat transfer
12. Physics

Assessment criteria, satisfactory (1)

The student will demonstrate familiarity with the knowledge base and core content of the field and knows how to search for information in a diverse array of information sources.

Assessment criteria, good (3)

The student is able to use the concepts and knowledge of the field coherently.
The student is able to search for information and to critically evaluate sources of information.

Assessment criteria, excellent (5)

The student is able to expertly use the concepts and knowledge of the field, as well as to justify the use of information sources. The student is able to justify actions on the basis of research data or reports.

Assessment criteria, approved/failed

The student will demonstrate familiarity with the knowledge base and core content of the field and knows how to search for information in a diverse array of information sources.