Study Guide

Objective

Upon completion of the course, student will
- be able to utilize the necessary concepts and units that are used in fluid mechanics
- be able to utilize the necessary concepts and units that are used in describing the behavior of elastic materials
- understand basic properties of soft materials
- be able to classify the main physical properties of foods in the perspectives of food processes and of parcelled goods
- be able to analyze the thermodynamic properties of materials with equilibrium models
- be able to recognize the importance of humidity in different applications and the factors effecting air humidity
- be able to build and solve physical models that describe different mechanical phenomena.
- be able to interpret a physical model as an approximate description of the real world phenomenon
- be able to evaluate his/her skills and apply his/her expertise in the subsequent advanced studies

Content

- Fluid mechanics
- Elasticity
- Physical properties of foodstuff and analysis method of the physical properties
- Thermodynamics
- Air humidity
- Electricity

Qualifications

Mechanics

Assessment criteria, satisfactory (1)

The student knows and understands to a satisfactory extent the basic concepts and methods of the topic, and is able to apply them to usual problems.

Assessment criteria, good (3)

The student is familiar with the concepts and methods of the topic, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of the topic, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.