Public University of Navarre

Academic year: 2022/2023 | Previous academic years:  2021/2022  |  2020/2021  |  2019/2020  |  2018/2019 
Bachelor's degree in Innovation on Food Processes and Products at the Universidad Pública de Navarra
Credits: 3 Type of subject: Optative Year: 4 Period: 2º S
Department: Estadística, Informática y Matemáticas
ARRARAS VENTURA, ANDRÉS (Resp)   [Mentoring]

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Module/Subject matter



General proficiencies

CG1    The capacity to work in the field of agrifood and innovation in a socially and ethically responsible manner, and with a commitment to sustainability.

CT5  A capacity for self-reliant learning. To apply the knowledge acquired to the performance of tasks, deciding on the most effective way to perform them and the time to devote to them, selecting the most suitable sources of information.

CT6  The capacity to solve conflicts, make decisions and be assertive. To identify the key points of the problem to be solved. To express the problem correctly. To identify the different alternatives through which to solve a problem, to discuss the solution and defend the decision.




Specific proficiencies

CE2    To be able to use operating systems, data bases and computer software to solve problems related to the food industry.

CE19  To know how to apply the bases of sustainability to food processing. Development and implementation of environmentally-friendly food processes. Use and optimisation of water and energy in agrifood processes. The capacity to use methods to assess and correct environmental impact.

CE22   To be capable of addressing the implementation and use of new information technologies in order to optimise production processes, cut costs and improve quality.

CE24 To acquire practical knowledge on assessment and decision making in the overall process of creating new products for the market and coming up with solutions for problems which may arise in agrifood companies during development processes. To be familiar with the techniques with which to assess, control and manage food quality.



Learning outcomes

At the end of the course the student is able to:

  • LO1: Understand the basic principles of modeling and simulation, with a special emphasis on environmental and food science applications.
  • LO2: Understand the fundamentals of MATLAB with the aim of writing simple programs and designing graphical user interfaces.
  • LO3: Apply suitable computing techniques to simulate processes arising from a variety of applications, such as groundwater and porous media flow, contaminant transport, atmospheric chemistry, heat transfer in the food industry, predator-prey interactions or pattern formation in biological systems.
  • LO4: Analyze, visualize and interpret simulation results through graphics and animations.



Online material is made available to students throughout the course. This includes lecture notes corresponding to each lesson, MATLAB script files and related multimedia material. The formative activities and methodologies to be used, together with an estimate of the expected number of hours for each one of them, are provided in the following table:

Methodology - Activity 
Number of hours
A1: Reading
A2: Self-study
A3: Discussions and/or group tutoring (via forum)
A4: Individual tutoring (via e-mail or in person)
A5: Writing of individual reports 8
A6: Design of a group project
A7: Oral presentation


Relationship between formative activities and proficiencies

Proficiencies Formative Activities
CG1 A3, A4, A5, A6, A7
CT5 A3, A4, A5, A6, A7
CT6 A3, A4, A5, A6, A7
CE2 A1, A2, A3, A4, A5, A6, A7
CE19 A1, A2, A3, A4, A5, A6, A7
CE22 A1, A2, A3, A4, A5, A6, A7
CE24 A1, A2, A3, A4, A5, A6, A7







Weight (%) It allows
test resit
required grade
LO1, LO2, LO3, LO4 Participation in the forum discussions 10 No No
LO2, LO4 Writing of individual reports for lessons 1 and 2 50 Yes, by rewriting the reports based on the instructor's suggestions No
LO1, LO2, LO3, LO4 Writing and oral presentation of a group project for lesson 3 40 Yes, by rewriting and presenting the project based on the instructor's suggestions Minimum required grade to pass the course: 5/10

If the minimum required grade for the writing and oral presentation of the group project is not reached, the final mark will be, at most, 4.9/10.



This subject introduces the student to the principles of modeling and simulation of various phenomena arising in environmental and food science processes. In doing so, the fundamentals of the MATLAB programming language are presented. Special emphasis is given on the use of visualization tools and the design of graphical user interfaces. Simulation results obtained from different models are analyzed in detail.



1. Introduction to MATLAB

Getting started. Vectors and matrices. Flow control structures. Functions. File input and output.

2. Visualization and interaction tools
Two- and three-dimensional graphics. Animations. MATLAB toolboxes. Graphical user interfaces.

3. Fundamentals of modeling and simulation techniques
From physical phenomena to computer models: modeling steps. Fundamental laws. Environmental and food processing models. Discretization methods. The PDE Modeler App.



Access the bibliography that your professor has requested from the Library.

Basic bibliography:

  1. D.J. Higham, N.J. Higham. MATLAB guide. 3rd ed., SIAM, 2017.
  2. E. Holzbecher. Environmental modeling using MATLAB. 2nd ed., Springer, 2012.
  3. M. Özilgen. Handbook of food process modeling and statistical quality control with extensive MATLAB applications. 2nd ed., CRC Press, 2011.

Additional bibliography:

  1. D. Holdsworth, R. Simpson. Thermal processing of packaged foods. 2nd ed., Springer, 2007.
  2. C. Moler. Numerical computing with MATLAB. SIAM, 2004.
  3. M.H. Trauth, E. Sillmann. MATLAB and design recipes for Earth Sciences. Springer, 2013.