FACULTY OF ENGINEERING
Department of Food Engineering
FE 213 | Course Introduction and Application Information
| Course Name |
Mathematical Methods in Food Engineering
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
FE 213
|
Fall/Spring
|
3
|
0
|
3
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | First and second order linear differential equations shall be analyzed. Analytical and numerical methods used for the solution of such equations will be taught. The modelling of elementary level food engineering problems and the solution of those models will be implemented. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | First order differential equations, second order differential equations, modelling fundamental food engineering problems by using differential equations, solving differential equationsin by analytical and numerical methods, Laplace transforms, the use of computer programs for solving differential equations |
|
|
Core Courses |
X
|
| 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 | |
| 2 | Fundamental aspects of differential equations | Resource 1, Chapter 2 Resource 2, Chapter 2 |
| 3 | First order differential equations | Resource 1, Chapter 3 Resource 2, Chapter 2 |
| 4 | Second order differential equations | Resource 1, Chapter 3 Resource 2, Chapter 2 |
| 5 | Elementary level modelling in food engineering | |
| 6 | Elementary level modelling in food engineering | |
| 7 | Midterm I | |
| 8 | Analytical solutions of differential equations | Resource 1 Chapter 2-3-4 Resource 2 Chapter 7 |
| 9 | Analytical solutions of differential equations | Resource 1 Chapter 2-3-4 Resource 2 Chapter 7 |
| 10 | Numerical solutions of differential equations | Resource 1 Chapter 2-3-4 Resource 2 Chapter 7 |
| 11 | Numerical solutions of differential equations | Resource 1 Chapter 2-3-4 Resource 2 Chapter 7 |
| 12 | Midterm II | |
| 13 | Laplace transforms | Resource 1 Chapter 6 Resource 2 Chapter 9 |
| 14 | The use of computer programs for solving differential equations | |
| 15 | Preparation for the final exam | |
| 16 | Preparation for the final exam |
| Course Notes/Textbooks | 1) Boyce, W.E., DiPrima, R.C., “Elementary Differential Equations and Boundary Value Problems”, John Wiley and Sons, 7th edition, USA (2001) ISBN: 0-471-31999-6 2) Rice, R.C., Do, D., “Applied Mathematics and Modeling for Chemical Engineers”, John Wiley, USA (1995) ISBN: 0-471-30377-1 |
| Suggested Readings/Materials | Elnashaie, S.S.E.H., Garhyan, P. “Conservation Equations and Modeling of Chemical and Biochemical Processes”, CRC, New York (2003) |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
4
|
20
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
2
|
40
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
6
|
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 |
16
|
2
|
32
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
4
|
5
|
20
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
2
|
15
|
30
|
| Final Exam |
1
|
20
|
20
|
| Total |
150
|
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, | X | ||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | X | ||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | X | ||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, |
X | ||||
| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
X | ||||
| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
X | ||||
| 7 | Having professional and ethical awareness, |
X | ||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | X | ||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, |
X | ||||
| 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), |
X | ||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
X | ||||
| 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 |
X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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