Physics 2 (5 cr)

Evaluation scale

1-5

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 use the common tools and methods used in the research of technology
- be able to identify restrictions of the basic experimental research tools
- become familiar with the experimental data acquisition and are able to make controlled measurements
- be able to process results and to evaluate measurement methods and reliability of the results
- be able to analyze results with computer-assisted mathematical tools
- be able to form a scientific report based on the received measurements and their analysis by using a word processing program
- be able to build the relationship between theoretical knowledge and practical knowledge of physics
- be able to evaluate his/her skills and apply his/her expertise in the subsequent advanced studies and real problems at work

Content

- Fluid mechanics
- Elasticity
- Physical properties of foodstuff and analysis method of the physical properties
- Laboratory experiments from different areas of physics and technology

Materials

TBA
Lecture notes
Laboratory assignments

Teaching methods

Lectures, online teaching and excersises

Employer connections

No

Exam schedules

Will be announced later

International connections

No

Completion alternatives

No

Student workload

Lectures, laboratory work and autonomous study. Overall student time use 135 h.

Assessment criteria, satisfactory (1)

Theoretical topics:

Satisfactory (1 ... 2): 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.


Laboratory assignments:

Satisfactory (1 ... 2): The student is able to make basic measurements in accordance with working instructions and work safely in the laboratory. The student is able to deal with measurement results and to present the results graphically using computer-aided tools. The student is able to assess the reliability of the measurements according to instructions. The student is able to present a short technical report of the results of the measurements.

Assessment criteria, good (3)

Good (3 ... 4): 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.

Laboratory assignments:


Good (3 ... 4): The student is able to make different types of measurements in accordance with work instructions and work independently in the laboratory. The student is able to deal with the measurement results, and present the results graphically using computer-aided tools. The student is able to assess the reliability of measurements using different types of error estimation methods. The student is able to present the results in a logical and clear technical report.

Assessment criteria, excellent (5)

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.

Laboratory assignments:

Excellent (5): The student works independently in the laboratory, and is able to make measurements based on instructions and develop the measurement methods. The student is able to evaluate the results using a wide range of computer-assisted tools, make reliable error estimates and draw conclusions from the results and error estimates. The student is able to present the results and conclusions in a logical and clear technical report.

Qualifications

Mechanics and thermodynamics