FOOD AND BIOPROCESSING OPERATIONS

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).

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.

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.