Mathematical Modeling in Food Engineering

Course Code:

FDE 431

Course Type:

Area Elective

Credits:

3

Theoric:

2

Practice:

2

Laboratory Hour:

0

ECTS:

5

Course Language:

English

Course Objectives:

Learning fundamental principles of mathematical modeling with applications to the cases from the food industry. Making inter disciplinary projects with teams of three or four students, making process analysis with computer applications and mathematical modeling.

Course Content:

Learning the fundamental principles of mathematical modeling with applications from the food industry.

Course Methodology:

1: Lecture, 2: Question-Answer, 3: Lab, 4: Case-study

Course Evaluation Methods:

A: Testing, B: Experiment, C: Homework, D: Project

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Course Learning Outcomes

Course Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
Matematical modeling	10, 11, 13, 18	1, 2, 4	A, D
Computer applications	1, 6, 10, 11, 12,13, 15, 16, 18, 24	1, 2, 4	A, D
Examples from the food industry	1, 2, 3, 5, 6, 8, 9, 10, 11, 12, 14, 15, 16, 17, 18, 26, 27, 28	1, 2, 4	A, D
Interdisciplinary project	14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26	1, 2, 4	A, D

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1-2	Fundamental principles of model building. Establishing the project groups, and choosing a topic for the project and drawing the flow diagram, teaching the fundamental concepts with examples. Fundamental priciples of MATLAB as applied to modeling.	Text Book
3	Major characteristics of the mathematical models and model bulding	Text Book
4-10	Fundamental equations for mathematical model building, their case specific simplifications and analytical solution methods.	Text Book
11-12	Fundamental equations for mathematical model building, their case specific simplifications and numerical solution methods.	Text Book
13-14	Presentation and discussion of the project reports	Text Book

Recommended Sources

RECOMMENDED SOURCES
Textbook	Özilgen, M. Food Process Modeling and Control, Chemical Engineering Applications, Gordon &Breach Publishers, Amsterdam, 1998
Additional Resources	Özilgen, M. Handbook of Food Process Modeling and Statistical Quality Control, 2nd Ed. Taylor & Francis, USA, 2011 Özilgen, M. Endüstrileşme Sürecinde Bilgi Birikiminin Öyküsü, 2nd ed. Arkadaş Yayınevi, Ankara, 2011

Material Sharing

MATERIAL SHARING
Documents	Midterm and Final exams of the previous years + handout
Assignments	Problem set
Exams	Two midterms plus final, each exam has both closed and open book parts

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm Exam	1	33
Midterm Exam	2	33
Final Project Report and its Presentation	1	44
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		34 %
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		33 % + 33 %
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Theoretical knowledge about physical, chemical and biological properties of foods from animal and plant origins.					X
2	Theoretical knowledge about fundamental nutritional elements of foods from animal and plant origins and their relationship with consumers.					X
3	Theoretical knowledge about food processes and food technologies.					X
4	Theoretical knowledge about thermodynamics, heat and mass transfer and fluid mechanics in food processes.
5	Theoretical knowledge about obtaining and maintenance of food quality and food safety.					X
6	Theoretical knowledge about national and international food regulations and laws.					X
7	Theoretical knowledge about the role of microorganisms in food processing and preservation and in good hygiene practices.					X
8	Theoretical knowledge about applications of biotechnology in the food industry.
9	Theoretical knowledge about application of physical, chemical, biological, sensory and statistical analyses in foods and food processes.					X
10	Application of mathematics, science and fundamental engineering knowledge to identify, define and solve food engineering problems.					X
11	Analysis of foods and evaluation of data.					x
12	Application of microbiological analyses on foods and taking necessary precautions for food preservation based on the data.			x
13	Usage of knowledge on statistical and software in food process management.					x
14	Determination of critical control points on process flow chart, identification and application of necessary corrective actions.					X
15	Transfer of theoretical knowledge about food production processes and food quality and safety to application.					X
16	Design and application of experiments in food processes, evaluation and discussion of data.					X
17	Evaluation of local and global effects of scientific and technological progress and engineering applications on health and environment.					X
18	Usage of information technologies to solve food engineering problems and to design processes.					x
19	Design of a complex system, process, equipment or product within specified requirements and boundaries, application of modern design techniques for the purpose.					x
20	Execution of planning, development and application steps of design together with food safety rules.					X
21	Consideration of consumer types and properties while designing products.					X
22	Efficient contribution to team work and inter disciplinary collaborations.					x
23	Studying individually and taking initiatives when necessary.					x
24	Appreciation of the need for lifelong learning, and for follow up on and application of developments in science and technology.					X
25	Expressing one’s self both orally and in writing in Turkish and English, using these languages effectively in professional communication.					x
26	Awareness of legal aspects of engineering practices.		x
27	Awareness of professional ethics and responsibilities.		X
28	Awareness of responsibilities and duties in project development, application and management for food manufacture.					x

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Studying the text	14 weeks	4	56
Solving the examples	14 weeks	2	28
Midterm exams	2 times	5	10
Final Project and its Presentation	10 weeks	17	44
Total Work Load			138
Total Work Load / 30 (h)			4.6
ECTS Credit of the Course			5

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Mathematical Modeling in Food Engineering

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