COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Fluid Mechanics FE 204 4 2+2 3 5
Prerequisites NONE
Language of Instruction English 
Course Level Bachelor (First Cycle)
Course Type Compulsory
Course Instructor  
Assistants -
Goals To introduce student the basic principles of fluid mechanics and to make students be able to define, formulate and simplify the equations of fluid flow and gain ability to use them for the solution of fluid flow problems
Content Classification of unit operations and transport processes, fluid statics, viscosity of fluids, types of fluid flow, overall mass balance, overall energy balance, overall momentum balance, shell momentum balance and velocity profile in laminar flow, design equations for laminar and turbulent flow in pipes, flow past immersed objects, measurement of flow of fluids, pump and gas-moving equipment, agitation and mixing of fluids, power requirement
Learning Outcomes Teaching Methods Assessment Methods
Learning the basic principles of fluid mechanics 1, 2, 3 A, C
Ability to classify unit operations and transport processes 1, 2, 3 A, C
Ability to solve problems involving fluid statics 1, 2, 3 A, C
Ability to classify fluids, understanding viscosity 1, 2, 3 A, C
Ability to make overall mass balance and using continuity equation 1, 2, 3 A, C
Ability to make overall momentum balance 1, 2, 3 A, C
Ability to make overall energy balance 1, 2, 3 A, C
Ability to make shell balance and generating velocity profile 1, 2, 3 A, C
Learning the design equations for laminar and turbulant flow 1, 2, 3 A, C
Learning pump and gas-moving equipment, agitation and mixing of fluids and ability to calculate power requirements 1, 2, 3 A, C
Ability to calculate linear, volumetric and mass flow velocities 1, 2, 3 A, C
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 Fluid Mechanics  
2 Classification of unit operations and transport processes  
3 Fluid Statics, general transport equation for momentum, heat and mass transfer   
4 Viscosity of fluids, types of fluid flow and Reynolds number  
5 Overall mass balance and continuity equation  
6 Overall energy balance  
7 Midterm  
8 Overall energy balance  
9 Overall momentum balance  
10 Shell momentum balance and velocity profile in laminar flow  
11 Design equations for laminar and turbulent flow in pipes  
12 Design equations for laminar and turbulent flow in pipes  
13 Flow past immersed objects, measurement of flow of fluids  
14 Pump and gas-moving equipment, agitation and mixing of fluids, power requirement  
       
       
RECOMMENDED SOURCES
Textbook Geankoplis, Christie J. “Transport Processes and Separation Process Principles”, 3rd or 4th Edition, Prentice Hall
Additional Resources Çengel, Yunus. Cimbala, John. "Fluid Mechanics: Fundamentals and Applications", 3rd or any other edition, McGrawHill
 
 
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 PERCENTAGE
Mid-terms 1 50
Quizzes 2 40
Homeworks 6 10
Total 100
 
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 60
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 40
Total 100
COURSE CATEGORY Professional
 
 
 COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 Knowledge on Mathematics, Science and Food Engineering, and an ability to apply the theoretical and applied knowledge gained in these areas to model and solve engineering problems 5
2 Graduates who have awareness of project-based work culture 4
3 Ability of designing and conducting experiments, conduction data acquisition and analysis and making conclusions on the solution of any specific food engineering problem 0
4 Ability to select, use and improve the techniques, skills, and modern engineering tools necessary for Food Engineering practice; ability to use information technology effectively 4
5 Ability to detect, identify, formulate, and solve complex/complicated engineering problems; ability to select and use appropriate analysis and modeling methods for this purpose 5
6 Ability to design and select material for a system, component, product or a process under realistic conditions and constraints to meet desired needs; ability to apply modern design and material selection methods for this purpose 4
7 Ability to work in teams from his/her area or in multidisciplinary teams 0
8 Ability of effective oral and official communication skills in Turkish Language and, at least, one foreign language at B2 level according to European Language Portfolio  0
9 Graduates who have well-structured responsibilities in profession and ethics 4
10 Broad education necessary to understand the effects of engineering solutions on environmental, health, security at global and social scales 4
11 Awareness of the need for lifelong learning, access to information, to follow developments in science and technology and continuous self-renewal ability 4
12 Knowledge on applications of proffession life including project management, risk management, change management and agility at administration; awareness of entrepreneurship, innovation, sustainable development and results of legal consequences of engineering solutions 4
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 4 64
Hours for off-the-classroom study (Pre-study, practice) 16 3 48
Assignments 6 3 18
Midterm Exams 3 5 15
Final Exam 1 5 5
Performance Task (Laboratory) 0 0 0
Total Work Load 150
Total Work Load / 30 (h) 5.00
ECTS Credit of the Course 5