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ENGINEERING PRINCIPLES FOR BIOLOGICAL SYSTEMS

BSE 249
과목 설명

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.

선수과목

MATH 217 or MATH 221

충족 요건
학점

미보고

개설 시기

미보고

평점
2.67

-7.5% 과거 데이터 대비

수료율
97.87%

4.34% 과거 데이터 대비

A 비율
2.13%

-88.83% 과거 데이터 대비

학급 규모
47

0.68% 과거 데이터 대비

Cumulative Grade Distribution

강사 (2026 Summr)

다음 사이트의 평점순으로 정렬 Rate My Professors

유사 과목

ENGINEERING PROPERTIES OF FOOD AND BIOLOGICAL MATERIALS

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.

ENGINEERING PRINCIPLES OF AGRICULTURAL MACHINERY

BSE/ME 475

Engineering design principles of machines for the production, processing and handling of crops for food, fuel, bio-mass and fiber. Environmental and biological factors that influence machine design and operation. Economic and capacity analysis of machines and systems.

HEAT AND MASS TRANSFER IN BIOLOGICAL SYSTEMS

BSE 464

Introduction to heat and mass transfer fundamentals, including transport mechanisms of conduction, convection, radiation, diffusion and evaporation. Development of governing equations and boundary conditions with application to living systems, controlled environments, water systems, and food processing. Introduction to, and application of, finite-difference and finitevolume methods, including computational fluid dynamics (CFD).

FOOD AND BIOPROCESSING OPERATIONS

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.

PRINCIPLES OF FOOD ENGINEERING

FOODSCI 440

Application of engineering principles in the analysis of food process operations: properties of gases and vapors, psychrometrics, material and energy balances, fluid flow, heat transfer, microwave heating, mass transfer, packaging film permeability, dehydration.