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FABE

Department of Food, Agricultural and Biological Engineering

CFAES

Food, Agricultural, and Biological Engineering

Introduction to Food Engineering

Introduction to material and energy balances, momentum, heat and mass transfer. Applications of basic engineering principles in food processing through problem solving and laboratory experiments. Offered for Food Science & Technology. Prereq: Math 1151 (151), Physics 1106 (106), 1200 (111), Chem 1210 (121), or FdScTe 2400 (401); or permission of instructor. Not open to students with credit for 481. Not open to Engineering majors.

System Dynamics and Electricity

Modeling of mechanical, fluid, thermal, electrical, and bio-systems. Analytical, computer simulation and experimental solution methods. 1st and 2nd order systems, frequency response. Electric power distribution, electric motor selection and control. Prereq: Physics 1251 (132), and Math 2174 (415), 2177 (415), 2415 (415), or 2255 (255). Not open to students with credit for 425.

Professional Development in Food, Agricultural, and Biological Engineering

Professional development related to food, agricultural, biological and ecological engineering; business communication skills for professional advancement; engineering ethics; health and safety; and the engineer's responsibilities to society. Prereq: 3rd year standing in Food, Agricultural and Biological Engineering. Not open to students with credit for 695.

Surveying

Introductory course designed to teach the measurement and collection of data using traditional methods, total stations and GPS. These techniques will be integrated and applied to traversing, topographic mapping and water flow analysis. Prereq: Soph standing in Engineering. Not open to students with credit for 373.

Group Studies

Basic group studies in Food, Agricultural and Biological Engineering. Prereq: Will be specified with course proposal. Repeatable to a maximum of 10 cr hrs or 4 completions.

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