Study-Unit Description

Study-Unit Description


CODE FEH1103

 
TITLE An Introduction to Mathematical Techniques in Food Science

 
LEVEL 01 - Year 1 in Modular Undergraduate Course

 
ECTS CREDITS 2

 
DEPARTMENT Food Sciences and Nutrition

 
DESCRIPTION This study-unit will introduce students to fundamental aspects of calculus. Understanding and use of SI units will be considered. It will also address issues related to generating graphs that can describe linear and exponential plots as well as interpreting parameters of equations.

Performance of regression analysis will be presented and discussed. Finally, different techniques will be used to introduce the students with the principles of thermodynamics.

Study-Unit Aims:

The main aim of this study-unit is for students to get introduced to basic techniques of mathematics in order to be able to interpret the food microbiological responses and the chemical reactions taking place during food processing and preservation.

This unit also aims to give students the opportunity to learn how to develop skills which can be applied to analyzing Thermodynamics applied in Food Engineering.

Learning Outcomes:

1. Knowledge & Understanding:

By the end of the study-unit the student will be able to:
- Demonstrate an understanding of the calculus in Food Science; and
- Identify the appropriate mathematical technique to solve specific problems.

2. Skills:

By the end of the study-unit the student will be able to:
- Analyse and evaluate data that is relevant to Food Safety and Food Preservation; and
- Report results of their calculations in a clear, structured and concise form.

Main Text/s and any supplementary readings:

Main Text:

- John A. Bower, WILEY Blackwell. Statistical Methods for Food Science: Introductory Procedures for the Food Practitioner (2013).

Supplementary Readings:

- Food Science and Technology. Edt. Geoffrey Campbell-Platt (Wilet-Blackwell), 2009.
- Bioprocess Engineering Principles by Pauline M Doran, ISBN: 978-0-12-220855-3, 1995.
- Richard W Hartel, D. B. Hyslop, Robin K. Connelly, Jr. T. A. Howell. Math Concepts for Food Engineering (second edition), RC Press Inc (2008). ISBN:1420055054.

 
STUDY-UNIT TYPE Lecture, Independent Study & Tutorial

 
METHOD OF ASSESSMENT
Assessment Component/s Assessment Due Resit Availability Weighting
Case Study (Take Home) SEM1 Yes 30%
Examination (1 Hour) SEM1 Yes 70%

 
LECTURER/S Ruben Gatt
Vasileios Valdramidis

 
The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints.
Units not attracting a sufficient number of registrations may be withdrawn without notice.
It should be noted that all the information in the description above applies to study-units available during the academic year 2020/1. It may be subject to change in subsequent years.

https://www.um.edu.mt/course/studyunit