ENGINEERING PRINCIPLES FOR BIOLOGICAL SYSTEMS

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/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.

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).

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 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.