The aim of the course is to enable the students to realize the applications of the basic processes that they have previously acquired theoretical knowledge within the scope of fluid mechanics, heat transfer, basic operations courses on pilot scale equipment, to examine the equipment in more detail, to obtain experimental data on the processing of food materials and to find some data using their knowledge of the literature. Within the scope of group work, it is aimed to bring students to a level that will enable them to interpret the results and present the information they have obtained in a report form by making calculations related to that experiment using experimental data, thus learning the report writing technique.

Selected experiments from food engineering processes are carried out on pilot-scale equipment. The experiments carried out in this context are: flow of fluids (pressure loss measurements in pipes), plate heat exchangers, double tube heat exchangers, freezing of foods, tray dryer, hammer mill, sieve analysis, and measurement of flow behaviors. Students are expected to evaluate the data they receive during the experiment, make calculations related to the subject, and present their results and comments in a report.