PRINCIPLES OF FOOD ENGINEERING

FOODSCI 301

Introduction to the science and the technology of food manufacture. Covers the basic chemical, physical and microbiological properties of food and manipulation of these properties in the manufacture of food products.

BSE 461

Principles of mechanics, fluid dynamics, and heat and mass transfer as applied to food and bioprocessing operations. Specific focus on unit operations and equipment associated with the products key to Wisconsin industries including pulp and paper, dairy products, ethanol, forage, and grain.

FOODSCI 432

Fundamentals of food preservation methods: post-harvest, thermal processing, refrigeration and freezing, control of water activity, chemical preservation, nonthermal methods and control of food packaging.

BSE 364

Study of various physical, mechanical, thermal and other properties of food and biological materials. Importance of such property values on the design and operation of various food and bioprocess engineering systems.

BSE 249

Applications of basic engineering principles such as mass and energy balances, psychrometric heat and mass transfer and fluid flow to problems encountered in agricultural and biological systems including grain conditioning, fruit and vegetable storage, food processing, animal housing, and environmental control.