Food Engineering

Capstone Design II

Methodology of design in a team environment; practice in the design and communication of a specific system within the student's area of specialization. Continuation of Capstone Design I. Prereq: 4900. Not open to students with credit for 725.

Capstone Design I

Engineering design approach in a team environment; practice in the design and communication of a specific system within the student's area of specialization. Must be taken during last full academic year in FABEng. Prereq: 3150. Not open to students with credit for 725.

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.

Unit Operations in Food Engineering

Study of unit operations in preserving foods by thermal and alternative food processing methods through problem solving and experimentation. Interdependence of food engineering, chemistry, and microbiology principles in food preservation. Prereq: 3120 and Micrbio 4000 (Micrbiol 509) or equiv, or permission of instructor. Not open to students with credit for 584 or FdScTe 5400 (630). Cross-listed in FdScTe 5400.

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