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Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM525 |
| Name | Mathematical Modeling in Food Engineering II |
| Term | 2025-2026 Academic Year |
| Term | Spring |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. ERDAL AĞÇAM |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The aim of the course is to contribute to the training of manpower mathematically modelling the changes in food systems along with designing and optimizing food systems using these models with assistance of computer.
Course Content
This course covers the mathematical approaches to the design and optimization of food systems. Within the scope of the course, the mathematical approaches related to food systems like mass/energy transfers and balances, chemical changes etc. will be revealed.
Course Precondition
None
Resources
Power point Lecture Notes DOE Simplified/Practical Tools for Effective Experimentation, Anderson MJ, Whitcomb PJ, CRC Press Introduction to Food Engineering, Singh RP and Heldman DR, Academic Press Mathematical Molling of Food Processing, Farid MM, CRC Press Kimyasal Kinetik, Saçak, M, Gazi Kitapevi Isı ve Kütle Transferi: Pratik Bir Yaklaşım, Çengel YA, Güven Bilimsel Mühendislik ve Temel Bilimler için Diferansiyel Denklemler, Çengel YA ve Palm III WJ, Güven Bilimsel
Notes
Power point Lecture Notes DOE Simplified/Practical Tools for Effective Experimentation, Anderson MJ, Whitcomb PJ, CRC Press Introduction to Food Engineering, Singh RP and Heldman DR, Academic Press Mathematical Molling of Food Processing, Farid MM, CRC Press Kimyasal Kinetik, Saçak, M, Gazi Kitapevi Isı ve Kütle Transferi: Pratik Bir Yaklaşım, Çengel YA, Güven Bilimsel Mühendislik ve Temel Bilimler için Diferansiyel Denklemler, Çengel YA ve Palm III WJ, Güven Bilimsel
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Know the importance of mathematical approaches in the design and optimization of food systems |
| LO02 | Make mathematical analysis of a selected food systems |
| LO03 | Explain the experimental data obtained from a food system with mathematical models |
| LO04 | Use mathematical approaches in the design and optimization of a process associated with food systems |
| LO05 | Optimize mathematical models related to food systems with computer assistance |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | 5 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | 2 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | 5 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | 2 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | 4 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | 4 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | 2 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | 1 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Transient Mass Balance in Food Processing Systems-I | Textbookss, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Problem Çözme, Bireysel Çalışma |
| 2 | Transient Mass Balance in Food Processing Systems-II | Textbookss, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme, Bireysel Çalışma |
| 3 | Mathematical Approaches in Prediction Freezing and Thawing Time-I | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 4 | Mathematical Approaches in Prediction Freezing and Thawing Time-II | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Bireysel Çalışma, Problem Çözme |
| 5 | The Logistic Model | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Problem Çözme |
| 6 | Application of the Logistic Model in Food Engineering-I | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Problem Çözme |
| 7 | Application of the Logistic Model in Food Engineering-II | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Problem Çözme |
| 8 | Mid-Term Exam | Textbooks, Presentations, Article reviews | Ölçme Yöntemleri: Ödev |
| 9 | Linear Programing and Optimization in Food Engineering-I | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 10 | Linear Programing and Optimization in Food Engineering-II | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası, Problem Çözme |
| 11 | Linear Programing and Optimization in Food Engineering-III | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Problem Çözme |
| 12 | Computer Aided Optimization-I | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Bireysel Çalışma, Problem Çözme |
| 13 | Computer Aided Optimization-II | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Bireysel Çalışma |
| 14 | Computer Aided Optimization of Food Processes: Case Study-I | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Bireysel Çalışma |
| 15 | Computer Aided Optimization of Food Processes: Case Study-II | Textbooks, Presentations, Article reviews | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Bireysel Çalışma |
| 16 | Term Exams | Textbooks, Presentations, Article reviews | Ölçme Yöntemleri: Ödev |
| 17 | Term Exams | Textbooks, Presentations, Article reviews | Ölçme Yöntemleri: Ödev |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 15 | 3 | 45 |
| Out of Class Study (Preliminary Work, Practice) | 15 | 4 | 60 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 150 | ||
| Total Workload / 25 (h) | 6,00 | ||
| ECTS | 6 ECTS | ||