FDE316 NUMERICAL METHODS AND MODELING FOR FOOD ENGINEERING
| Course Code: | 5730316 |
| METU Credit (Theoretical-Laboratory hours/week): | 3 (3.00 - 0.00) |
| ECTS Credit: | 5.0 |
| Department: | Food Engineering |
| Language of Instruction: | English |
| Level of Study: | Undergraduate |
| Course Coordinator: | Prof.Dr. İLKAY ŞENSOY |
| Offered Semester: | Spring Semesters. |
Course Objectives
The course is designed as a technical elective course for food engineering students. The task is to give the students a modern engineering tool to use in their future courses and research. The aim is to equip students with the necessary knowledge and ability to use mathematical models and numerical solutions with a proper software for food engineering related problems. Necessary introductory background in modeling and numerical analysis will be given. At the end of the course, students will be expected to use proper software to solve basic engineering problems. For this course specifically, students are expected to:
- acquire knowledge in modeling concept related to food engineering processes
- recognize the types of model related to food engineering processes
- learn to use basic numerical methods to solve related food engineering problems
- learn to use a proper software for basic food engineering problems.
Course Content
Introduction to mathematical modeling and numerical methods in food engineering. Fundamental and experimental models. Accuracy, errors and propagation of errors. Roots and Optimization . Curve fitting. Numerical differentiation and integration. Initial
value problems for ODEs.
Course Learning Outcomes
Program Outcomes Matrix
| Contribution | |||||
| # | Program Outcomes | No | Yes | ||
| 1 | An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics | ✔ | |||
| 2 | An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors | ✔ | |||
| 3 | An ability to communicate effectively with a range of audiences | ✔ | |||
| 4 | An ability to recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts | ✔ | |||
| 5 | An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives | ✔ | |||
| 6 | An ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions | ✔ | |||
| 7 | An ability to acquire and apply new knowledge as needed, using appropriate learning strategies | ✔ | |||