May / June, 2004
2004 Biosystems Engineering Design Projects
Culinary Connection
Left to right: Thomas Hefferan, Tracy Kamikawa, Robert Bable |
Biosystems Engineering and Food Science students established a food product club to develop a unique product and process line for an original high-protein low-carbohydrate pasta entrée. Lab scale product development expanded into a full scale design that required the engineering team to specifically maintain the product quality and integrity throughout the scale-up process. This required testing and analysis throughout different points of the product formulation.
The team worked with industry engineers and food scientists to formulate a realistic and practical process that included selecting proper plant components, preserving economic feasibility and meeting all safety regulations. The team quickly discovered that biological materials act differently in the plant than in the lab, making scale-up a challenging mission. Preliminary economic analysis demonstrates that the system is a profitable venture that can be expanded within several years.
Advisors: Dr. James Steffe, P.E.
Dr. Bradley Marks, P.E.
Biosystems & Agricultural Engineering
Michigan State University
A.W. Farrall Hall
East Lansing, MI 48824-1323
(517) 355-4720
Questions or comments contact: webmaster
Past Newsletters | BAE Home | MSU Home
June 3, 2004
