FACULTY OF ENGINEERING
Department of Food Engineering
MATH 153 | Course Introduction and Application Information
Course Name |
Calculus I
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
MATH 153
|
Fall
|
2
|
2
|
3
|
6
|
Prerequisites |
None
|
|||||
Course Language |
English
|
|||||
Course Type |
Required
|
|||||
Course Level |
First Cycle
|
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Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | DiscussionProblem SolvingLecture / Presentation | |||||
Course Coordinator | ||||||
Course Lecturer(s) | ||||||
Assistant(s) |
Course Objectives | This course aims to built fundamentals of calculus and its applications for engineers |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | Calculus I provides important tools in understanding functions of one variable and has led to the development of new areas of mathematics. |
|
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 | Graphs of quadratic functions, Polynomials and rational functions, the trigonometric functions, examples of velocity, growth rate and area | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition , (Pearson, 2018)Section P3, P6, P7, 1.1 |
2 | Limits of Functions, limits at infinity and infinite limits | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition , (Pearson, 2018) Section 1.2, 1.3 |
3 | Continuity, tangent lines and their slopes | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition , (Pearson, 2018) Section 1.4, 2.1. |
4 | The derivative, differentiation rules, the chain rule, derivatives of trigonometric functions | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition , (Pearson, 2018) Section 2.2, 2.3,2.4, 2.5. |
5 | Higher-order derivatives, the mean value theorem | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition , (Pearson, 2018) Section 2.6, 2.8. |
6 | Implicit differentiation, inverse functions, Exponential and logarithmic functions | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition , (Pearson, 2018)Section 2.9, 3.1, 3.2 |
7 | Midterm Exam | |
8 | The natural logarithm and exponential. The inverse trigonometric functions | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition , (Pearson, 2018) Section 3.3,3.5 |
9 | Related rates, indeterminate forms | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition , (Pearson, 2018) Section 4.1, 4.3. |
10 | Extreme values, concavity and inflections | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition , (Pearson, 2018) Section 4.4, 4.5 |
11 | Sketching the graph of a function, extreme value problems | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition , (Pearson, 2018) Section 4.6, 4.8 |
12 | Extreme value problems properties of the definite integral.The fundamental theorem of calculus | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition , (Pearson, 2018) , Section 4.8, 5.4.5,5 |
13 | The method of substitution | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition , (Pearson, 2018) Section 5.6 |
14 | The method of substitution, areas of plane regions | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition , (Pearson, 2018)Section 5.6, 5.7 |
15 | Semester review | |
16 | Final exam |
Course Notes/Textbooks | "Calculus, A complete course" by Robert A.Adams & Christopher Essex, Publisher: Prentice Hall, 9th edition,2013. ISBN-13: 978-0134154367.
|
Suggested Readings/Materials | ''Calculus, Early Transcendentals'',James Stewart, Cengage Learning; 7th edition, 2010.ISBN-13:978-0538497909 |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques |
6
|
30
|
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
30
|
Final Exam |
1
|
40
|
Total |
Weighting of Semester Activities on the Final Grade |
7
|
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
|
2
|
32
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
Study Hours Out of Class |
14
|
3
|
42
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
6
|
5
|
30
|
Portfolio |
0
|
||
Homework / Assignments |
0
|
||
Presentation / Jury |
0
|
||
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
14
|
14
|
Final Exam |
1
|
30
|
30
|
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, |
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5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
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6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
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7 | Having professional and ethical awareness, |
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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, |
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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), |
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11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
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12 | Being able to speak a second foreign language at intermediate level. |
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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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