Fundamental concepts of algebra, differential and integral calculus, differential equations, techniques and procedures of numerical calculus.
This subject provides the basic knowledge and skills to deal with subjects that need mathematical tools. It is intended to promote the capacity for abstraction, and the ability to reason.
Competencies and learning outcomes
- Ability to design, plan, organize, and control systems, processes, and/or components that meet the needs of society within actual environmental conditions.
- Ability to develop projects within the field.
- Capacity for continuous improvement, experimentation, and innovation.
- Capacity to use tools for resolving problems within the field.
- Critical and analytical skills in the relevant specialty area.
- Creative ability and imagination development within the field of knowledge.
- Capacity for evaluating, optimizing, and comparing criteria in decision making.
- Capacity to write, represent, analyze, and interpret technical documentation and relevant data within the field of knowledge.
- Ability to prepare reports and expert opinions based on critical analysis of facts in the field.
- Ability to carry out environmental impact studies and life cycle analyses of that projected.
- Ability to communicate and convey knowledge in expert and non-expert environments.
- Ability to work on teams and in human resources management.
- Capacity to update knowledge independently with a constant willingness to do so.
- Capability to adapt to new situations or changing environments in the field of food science and technology through knowledge of basic, scientific, and technological material, allowing for continuous learning.
- Resolve problems in the field of food science and technology using creativity, initiative, methodology, and critical thinking.
- Possess the capability to lead, communicate, and transmit knowledge, abilities, and skills in social policy areas in the field of food science and technology.
- Develop activities in the field of food science and technology, assuming a social, ethical, and environmental commitment in harmony with the reality of the human and natural environments.
- Perform work on multidisciplinary and multicultural teams in the field of professional development in food science and technology.
- Establish control mechanisms and food quality management manuals.
- Capability to search for and use food standards and regulations.
Objectives (Learning outcomes)
- 00Know what a mathematical test is and its differences with other types of reasoning. Understand and correctly apply different types of mathematical arguments: principle of mathematical induction, reduction to the absurd, reciprocal theorem, etc.
- 01Ability to build and develop logical arguments with a clear identification of hypotheses and conclusions.
- 02Capacity for abstraction, including the logical development of mathematical theories and the relationships between them.
- 03Ability to contribute in the construction of mathematical models from real situations.
- 04Ability to understand problems and abstract the essential from them.
- 05Ability to formulate problems in mathematical language, in a way that facilitates their analysis and solution.
- 06Ability to formulate optimization and decision-making problems and interpret solutions in the original context of the problems.
- 07Ability to use numerical and symbolic computational tools to pose and solve problems.
- 08Ability to present mathematical reasoning and its conclusions clearly and accurately and in an appropriate manner for the audience to which they are addressed, both orally and in writing.
- 09Ability to express themselves correctly using the language of mathematics.
- 010Ability to detect inconsistencies
- 011Correctly handle the available bibliography and sources of information to reinforce and expand knowledge as well as to expand the ability to pose and solve mathematically various problems that may arise and relate to Mathematics.
Association between objectives and units
|Week||Teaching units||Directed hours||Shared hours||Autonomous hours||Total hours|
Methodology and grading
- Continuous assessment that encourages students to continue the learning process will be used. The weight of the continuous assessment, in which activities in theoretical and practical classes, portfolio development practices and possible group work will be assessed , will be between 20% and 35% of the final grade . A final review of theoretical and practical , that will weigh on the rating between 60% and 75% will be made. The remaining 5 % will be for tracking student tutoring .
Assessment >> The system incorporates continuous achieved by writing a review :
* Shared with porfesor ( attendance and participation , seminars and workshops) activities , 5%
* Work performed on tasks and activities proposed by the teacher , 35%
* The final score on a practical final exam , which will represent 60% of the final grade.
- Practices , problems and tasks - > 30 %
- Tutoring ( assistance partipación ) -> 5 %
- Seminars -> 5 %
- Final Exam -> 60 %