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Course Information
Course Unit Title : Mathematical Modelling in Food Engineering
Course Unit Code : GDM323
Type of Course Unit : Optional
Level of Course Unit : First Cycle
Year of Study : 3
Semester : 5.Semester
Number of ECTS Credits Allocated : 3,00
Name of Lecturer(s) :
Course Assistants :
Learning Outcomes of The Course Unit : Develops mathematical models
Applies fundamental mathematical rules to life
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : This course provides training in the use and development of reliable numerical methods and software usage. The course also aims to train students with a mathematical background to develop and apply their knowledge to the solution of real problems. It covers the underlying mathematical ideas and techniques, the use of mathematical knowledge in Food Engineering topics. The course also develops skills in mathematical problem solving, scientific and technical communication.

Languages of Instruction : Turkish
Course Goals : Analyse real-world problems, making appropriate assumptions and simplifications,
Able to create a mathematical model appropriate to a specific purpose, interpreting and evaluating the outcome of the model
Acquire and demonstrate presentation and communication skills
Acquire and demonstrate the skills to undertake mathematical modelling
Course Aims : Development of skills to create mathematical models in food engineering, interpreting and evaluating the outcome of the model
WorkPlacement   Not Available
Recommended or Required Reading
Textbook :
Additional Resources : Book : A Concrete Approach to Mathematical Modelling
Editor: Mike Mesterton Gibbons, John Wiley Press 2010.
Material Sharing
Documents :
Assignments :
Exams :
Additional Material :
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 2 28  
Time Of Studying Out Of Class :
14 2 28  
Homeworks :
0 0 0  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 10 10  
Finals :
1 15 15  
Workload Hour (30) :
30  
Total Work Charge / Hour :
81  
Course's ECTS Credit :
3      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 100
Quiz :
0 0
Homework :
0 0
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
40
The ratio of final to success :
60
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Introduction to mathematical modelling and definitions
 
2 Formulation of a hypothesis
 
3 Types of mathematical modelling
 
4 Differential equations in mathematical modelling
 
5 Data analysis in mathematical modelling
 
6 Data collection and types of data
 
7 Construction of statistical models
 
8 Linear functions and linearization
 
9 Food engineering applications of mathematical modelling
 
10 Kinetics of cell growth and enzymes
 
11 Food stability and shelf life prediction
 
12 Biochemical kinetics
 
13 Food spoilage modelling
 
14 Graphics in modelling