Food Engineering

Analysis of analog and digital electronic components and circuits. Analysis and design of measurement systems; data acquisition, signal conditioning, error and noise control, sensors and transducers used in food, agricultural and biological systems. Prereq: 3150 or equiv, or Grad standing in Engineering. Not open to students with credit for 605.

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 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.

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.

Fundamentals of thermodynamics applied to food, agricultural, biological, and ecological systems. Prereq or concur: Math 2177, 2255, 2415 or 2174. Not open to students with credit for ChBE 508 and 509, or MechEng 501. This course is available for EM credit.