Food, Agricultural, and Biological Engineering

Advanced Food Process Design

An integration of quantitative parameters describing changes in the quality attributes of foods with quantification of the physical changes occurring between the time of raw material harvest or assembly and the point of food consumption. Models to predict changes in quality attributes as a function of process parameters will be developed and demonstrated. Prereq: FdScTe 5400, 5536, 5600, or FABEng 3481 or 4410, or permission of instructor. Not open to students with credit for FdScTe 7430. Cross-listed in FdScTe.

Individual Studies

Advanced individual study of topics not included in regular courses; practice in development, organization, solution, and reporting on problems of student's choosing with faculty supervision. Repeatable to a maximum of 10 cr hrs or 4 completions. This course is graded S/U.

Seminar

Lecture and discussion of current topics related to food, agricultural and biological engineering presented by faculty, staff, graduate students, and guest speakers. Prereq: Grad standing in Engineering. Repeatable to a maximum of 8 cr hrs or 8 completions. This course is graded S/U.

College Teaching in Engineering

Initial preparation for providing instruction in professional engineering programs at the college level including skills, strategies and issues common to university teaching in general and engineering instruction more specifically. Prereq: Not open to students with credit for 810. This course is graded S/U.

Group Studies

Advanced group studies in Food, Agricultural and Biological Engineering with principal emphasis on design. Prereq: Permission of instructor. Repeatable to a maximum of 10 cr hrs or 4 completions.

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