BE 429. Fundamentals
of Food Engineering
Credits: Total Credits: 3 Lecture
Hours: 3
Description: Definition
and measurement of food properties, thermodynamics, fluid mechanics, heat
transfer, and mass transfer.
BE 350. Heat and Mass Transfer in Biosystems
Credits: Total Credits: 3 Lecture
Hours: 3
Description: Steady
state and transient heat conduction. Radiation and convection heat
transfer. Mass transfer applications in
biosystems engineering
BE 477. Food
Engineering: Fluids
Credits: Total Credits: 3 Lecture
Hours: 2 Lab Hours:
2
Description: Unit
operations, process engineering, equipment, and industrial practice of the food
industry with emphasis on fluid food products: sanitary pipeline design, tanks,
pumps, valves and fittings, heat exchange, pasteurization, homogenization,
mixing and agitation, refrigeration and slurry freezing, evaporation, membrane
separation, cleaning, sanitation, and clean-in-place systems.
BE 478. Food Engineering: Solids
Credits: Total Credits: 3 Lecture
Hours: 2 Lab Hours:
2
Description: Analysis
and design of unit operations and complete systems for handling, processing,
and manufacturing bulk, granular, and solid food products. Material variability and microbial, chemical,
and physical hazards.
BE 825. Properties
of Biological Materials
Credits: Total Credits: 3 Lecture
Hours: 3
Description: Determination,
analysis, and modeling of engineering properties of materials encountered in
biological engineering.