FACULTY OF ENGINEERING

Department of Food Engineering

GBE 303 | Course Introduction and Application Information

Course Name
Biotransport Phenomena
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GBE 303
Fall/Spring
3
0
3
6

Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course Discussion
Problem Solving
Q&A
Lecture / Presentation
Course Coordinator
Course Lecturer(s)
Assistant(s)
Course Objectives The objective of this course is to provide information about basic fluid mechanics and fluid transport in biological systems, to analyze the equations of momentum and mass transport at the molecular and macroscopic levels, and to apply basic principles in solving problems.
Learning Outcomes The students who succeeded in this course;
  • Define the fluid behavior and key fluid properties,
  • Determine pressure changes in biological systems via the principles of fluid mechanics,
  • Compare momentum and mass transport at the molecular and macroscopic levels,
  • Apply the equations of momentum and mass transport in solving problems,
  • Design a project that can offer a solution to a problem encountered in fundamental transport events in biological systems.
Course Description This course covers the key properties of fluids, pressure changes in fluid motion, fluid transport in circulation, applications of Bernoulli's principle in biological systems, equations of momentum and mass transport, diffusion and convection.

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to biotransport and fundamental concepts. Transport Phenomena in Biological Systems, 2nd Edition - Chapter 1
2 Properties of fluids. Viscosity. Analysis of fluid behavior. Applications of Newton’s Law of viscosity. Transport Phenomena in Biological Systems, 2nd Edition – Chapter 1 and 2, Introduction to Fluid Mechanics, 5th Edition– Chapter 1
3 Surface tension and capillary action. Law of Laplace. Membrane and cortical tension. Transport Phenomena in Biological Systems, 2nd Edition – Chapter 2, Introduction to Fluid Mechanics, 5th Edition– Chapter 1
4 Basic pressure field equation. Pressure variation in a fluid. Static, stagnation, dynamic and total pressure. Transport Phenomena in Biological Systems, 2nd Edition – Chapter 2, Introduction to Fluid Mechanics, 5th Edition– Chapter 2 and 3
5 Elementary fluid dynamics and its biological and medical applications. The Bernoulli Equation. Transport Phenomena in Biological Systems, 2nd Edition – Chapter 3, 4 and 5, Introduction to Fluid Mechanics, 5th Edition– Chapter 3
6 Fluid flow in the circulation. Fundamentals of momentum transport. Transport Phenomena in Biological Systems, 2nd Edition – Chapter 3, 4 and 5, Introduction to Fluid Mechanics, 5th Edition– Chapter 5 and 8
7 Conservation relations and applications of momentum transport. Transport Phenomena in Biological Systems, 2nd Edition – Chapter 3, 4 and 5, Introduction to Fluid Mechanics, 5th Edition– Chapter 5 and 8
8 Midterm
9 Finite control volume analysis. Fundamentals of mass transport. Transport Phenomena in Biological Systems, 2nd Edition – Chapter 5 and 6, Introduction to Fluid Mechanics, 5th Edition– Chapter 5
10 Conservation of mass. The continuity equation. Transport Phenomena in Biological Systems, 2nd Edition – Chapter 5 and 6, Introduction to Fluid Mechanics, 5th Edition– Chapter 5
11 Diffusion and convection. Transport Phenomena in Biological Systems, 2nd Edition – Chapter 6, 7 and 8
12 Transport in porous media. Transport Phenomena in Biological Systems, 2nd Edition – Chapter 6, 7 and 8
13 Mass transport and biochemical interactions. Transport Phenomena in Biological Systems, 2nd Edition- Chapter 10
14 Transport of drugs and macromolecules in tumors. Transport Phenomena in Biological Systems, 2nd Edition- Chapter 15
15 Semester Review
16 Final exam

 

Course Notes/Textbooks

‘‘Transport Phenomena in Biological Systems’’, (2nd Edition) by George A Truskey, Fan Yuan, David F. Katz. Pearson Prentice Hall Bioengineering, 2010.

Suggested Readings/Materials

‘‘Introduction to Fluid Mechanics’’, (5th Edition) by Donald, F. Young, Bruce, R. Munson, Theodore H. Okiishi, and Wade W. Huebsch. John Wiley & Sons, New York, USA, 2011.

 

‘‘Transport Phenomena’’, (2nd Edition) by R. Byron Bird, Warren E. Stewart, Edwin N. Lightfoot. John Wiley & Sons, Inc., 2002.

 

 ‘‘Biological and Bioenvironmental Heat and Mass Transfer’’, by Datta, AK., 2002.

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
1
10
Portfolio
Homework / Assignments
Presentation / Jury
-
-
Project
1
20
Seminar / Workshop
Oral Exams
Midterm
1
30
Final Exam
1
40
Total

Weighting of Semester Activities on the Final Grade
3
60
Weighting of End-of-Semester Activities on the Final Grade
1
40
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Theoretical Course Hours
(Including exam week: 16 x total hours)
16
3
48
Laboratory / Application Hours
(Including exam week: '.16.' x total hours)
16
0
Study Hours Out of Class
14
2
28
Field Work
0
Quizzes / Studio Critiques
1
14
14
Portfolio
0
Homework / Assignments
0
Presentation / Jury
-
-
0
Project
1
25
25
Seminar / Workshop
0
Oral Exam
0
Midterms
1
30
30
Final Exam
1
35
35
    Total
180

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1 Being able to transfer knowledge and skills acquired in mathematics and science into engineering,
2 Being able to identify and solve problem areas related to Food Engineering,
3 Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice,
4

Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering,

5

Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually,

6

Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality,

7

Having professional and ethical awareness,

8 Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering,
9

Being able to apply entrepreneurship, innovativeness and sustainability in the profession,

10

Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level),

11

Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1)

12

Being able to speak a second foreign language at intermediate level.

13

Being able to relate the knowledge accumulated during the history of humanity to the field of expertise

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 


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