COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Heat and Mass Transfer FE 301 5/Fall 3+2 4 7
Prerequisites -
Language of Instruction English
Course Level Undergraduate
Course Type Compulsory 
Course Instructor Assist. Prof. Dr. Ali Emrah Çetin
Assistants Res.Assist. Semih Latif İpek
Goals 1. To provide students with knowledge on basic concepts of heat and mass transfer.
2. To make students learn principles of heat transfer mechanisms, conduction, convection, radiation.
3. To provide students ability to analyze, formulate and solve heat transfer problems.
4. To provide students ability to perform analysis and calculations on different heat exchangers.
5. To provide students to design and evaluate performances of different heat exchangers.
6. To provide students information on diffusion and convective mass transfer.
7. To provide students ability to analyze, formulate and solve mass transfer problems
Content FE 301 Heat and Mass Transfer course focuses on the fundamental concepts of heat and mass transfer phenomena. Different heat transfer mechanisms (conduction, convection and radiation), heat exchanger types, analysis, design and performance of heat exchangers will all be covered in the heat transfer section. Mass transfer mechanisms, diffusion and convective mass transfer, the analogy between heat and mass transfer, will be explained in the mass transfer section. 
Learning Outcomes Teaching Methods Assessment Methods
1. An ability to analyze and solve heat transfer problems.  1, 2, 3, 4, 12, 13, 14 A
2. An ability to perform analysis and calculations on different types of heat exchangers.
3. An ability to design and to evaluate performances of different types of heat exchangers.
4. An ability to perform calculations on diffusion and convective mass transfer. 
5. An ability to analyze, formulate and solve mass transfer problems.
6. An ability to analyze and design processes in terms of heat and mass transfer phenomena.
 
Teaching Methods:  1: Lecture, 2: Question-Answer, 3: Discussion, 4: Drilland Practice, 5: Demonstration, 6: Motivations to Show, 7: Role Playing, 8: Group Study, 9: Simulation, 10: Brain Storming, 11: Case Study, 12: Lab / Workshop, 13: Self Study, 14: Problem Solving, 15: Project Based Learning, 16: Undefined
Assessment Methods:  A: Testing, B: Oral Exam, C: Homework, D: Project / Design, E: Performance Task,           F: Portfolio, G: Undefined
 
COURSE CONTENT
Week Topics Study Materials
1 Introduction to Heat and Mass Transfer  
2 Heat Transfer Mechanisms, Conduction, Convection, Radiation, Conservation of Energy  
3 Introduction to Conduction, Conduction Rate Equation, Heat Diffusion Equation   
4 One-Dimensional Steady State Conduction  
5 Convective Heat Transfer,  External Flow  
6 External Flow  
7 Internal Flow  
8 Midterm I  
9 Internal Flow  
10 Free Convection  
11 Heat Exchangers  
12 Midterm II  
13 Diffusion Mass Transfer  
14 Diffusion Mass Transfer  
           
       
RECOMMENDED SOURCES
Textbook Theodore L. Bergman, Adrienne S. Lavine, Frank P. Incropera, David P. DeWitt. Fundamentals of Heat and Mass Transfer, 7th Edition.
 
Additional Resources Christie John Geankoplis. Transport Processes and Separation Process Principles, 4th Edition, 2003, Prentice Hall
Cengel Y. A., Cimbala J., Turner R. H. 2017. Fundamentals of Thermal Fluid Sciences 5th Edition in SI Units, McGraw Hill Education, New York.
 
 
MATERIAL SHARING
Documents 1-8 Weeks  
Exam Questions  
9-14 Weeks  
Assignments Homeworks  
Exams Date of Exams  
Date of Quizzes  
 
ASSESSMENT
IN-TERM STUDIES QUANTITY  
Midterm Exam 2 40
Assignment - 0
Project - 0
Total 40
Final Exam 1 60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 40
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE       60
Total 100
 
COURSE CATEGORY  
 
 COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 Learning the fundamental principles of mathematics, science and engineering, and gaining the sufficient knowledge in the food engineering subjects.
5
2 Gaining the ability to define and solve complex engineering problems related to the food engineering.
5
3 Gaining the ability to analyze and design a complex system, process, device or product in the direction of defined targets under realistic constraints and conditions.
5
4 Gaining the ability to develop, select and use modern techniques and tools, and to use information technologies effectively.
-
5 Gaining the ability to design and conduct experiments/projects and to interpret data by analyzing the results. 5
6 Gaining the ability to work individually and within disciplinary or interdisciplinary teams.
5
7 Gaining the skills of oral and written communications.
-
8 Recognizing the importance of life-long learning and gaining the ability to constantly renew his/herself.  -
9 Gaining the understanding of the engineering profession with ethical values and sense of responsibility; the awareness about the relevant legislative compliance and legal consequences of food engineering applications.
-
10 Gaining the knowledge on current problems and the effects of food engineering applications on topics such as community health, environment, sustainable development, and work safety.  4
11 Gaining the knowledge of project development and management, and the ability to realize the projects by developing new ideas on the applications of food engineering. -
12    
Contribution: 1: Very-Low, 2: Low, 3: Mid, 4:High, 5:Very-High
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total Workload (Hour)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 14 4 56
Assignments 0 0 0
Project 0 0 0
Mid-terms 2 25 50
Performance Task (Laboratory) 14 2 28
Final Exam 1 35 35
Total Work Load 217
Total Work Load / 30 (h) 7.23
ECTS Credit of the Course 7