FPE-20806 Mathematical Concepts for Food Technology

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Studiepunten 6.00

OnderwijstypeContacturen
Tutorial49
Group work3
Independent study0
Course coordinator(s)J de Ruiter
Lecturer(s)J de Ruiter
dr. P Venema
dr. ir. J Diederen
prof. dr. ir. CGPH Schroën
Examiner(s)dr. P Venema
prof. dr. ir. CGPH Schroën
dr. ir. J Diederen

Language of instruction:

EN

Assumed knowledge on:

Mathematical knowledge at the level of the last year of high school (6 VWO) is essential. Further knowledge is assumed on General Chemistry (PCC-12303 and PCC-12403 or similar), Mathematics (MAT-14903 and MAT-15003 or similar) and Statistics (MAT-15303 and MAT-15403 or similar).

Continuation courses:

FPE-20306 Food Process Engineering, FPE-21306 Food Production and Preservation

Contents:

In order to create a good food, food technologists meet many challenges in various fields, such as mass and heat transfer, reactions etc. To cope with all these aspects of food production, a food technologist should be able to translate these challenges into mathematical expressions, solve them, quantify the outcomes, and subsequently translate this into practical solutions.
This course starts with classes on basic principles of food technology like mass and energy balances, and reaction kinetics.
This theory will be applied widely to practical problems in food technology during exercise sessions on various topics such as food preservation, reactor design for enzyme reactions, and sterilization of food. Besides also three larger cases will be worked out.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- translate practical problems in food technology to mathematical expressions;
- make educated guesses of unknown parameters;
- solve the equations and formulate a quantitative answer;
- evaluate this answer within a food technology context.

Activities:

- knowledge clips in which the basic principles will be explained;
- classes in which theoretical knowledge is applied to practical problems.
- three case studies will be worked out in groups of 2 or 3 students.

Examination:

The final mark of the course will be based on the exam and the cases. If all cases are finished successfully, 90% of your mark will be determined by the exam, and you get 1 point to start with. If less cases are finished the bonus gets lower (1/3 point for each case) and the percentage of the mark that is determined by the exam will be accordingly higher. The cases remain valid for 5 years, so do not need to be retaken when passed in earlier years.

Literature:

A reader will be available at the start of the course and sold through the Study Store in Forum

OpleidingFaseSpecialisatiePeriode
Verplicht voor: BFTFood TechnologyBSc1MO
MinorPeriode
Keuze voor: WUFTEBSc Minor Food Technology1MO
WUCHMBSc Minor Chemical Sciences1MO