To aim of the module is to provide students with a foundation in mathematics and statistics and give them an adequate mathematical basis to underpin their further study in food science programmes of relevance to the food industry. The students will develop skills to have the confidence and knowledge to apply the techniques to problem solving in other areas of the programme, to recognize the significance of mathematics within their overall curriculum, and to use these basic concepts as a foundation for the further study of mathematics and statistics.
Scientific notation, powers and logs: Exponential functions and natural logs, Equations with one or two unknown powers to Reduction of non-linear equations to linear forms. Examples food use-by date estimation.
Unit conversion, ppm, molecular mass calculations, dilutions and molarity(titration examples, dissociation of weak base/acid (Ka, Kb, etc), solubility).
Fitting a line to linear data (calibration curves – Absorbance versus Concentration-Estimation Unknown).
Statistics: Basic concepts of central tendency and spread such as the Mean, Mode, Median, Standard Deviation, Range with reference to ISO-3534 and ISO-5725 (Accuracy –Trueness and Precision). Probability: Simple probability and combinations (with application to quality control), Mutually exclusive and independent events. Sensory Analysis examples.
Linear Programming: Reviewing inequalities and simultaneous equations. Optimizing profits and minimizing cost with respect to linear constraints. Applications of linear programming with regard to ingredient blending for food products.
Differentiation and Integration: Identifying of maxima, minima and inflexions. Introduction to partial differential equations. Definite and Indefinite Integrals, Area under a curve (AUC).
Formal lectures will be used to introduce topics, and apply techniques. The assessment includes 2 online MCQ assessments that are aligned to the key learning outcomes identified as important to underpin the wider Programme curriculum and which must be passed at 70%. These can be repeated throughout the module duration until successfully passed, and feedback will be provided after each attempt. Dummy MCQs will be available online for practicing between attempts. Tutorials will be held to support the assessment strategy of the module. The final examination will ensure all learning outcomes have been successfully achieved.
|Module Content & Assessment