BE 404Engineering Properties of Food and Biological Materials
Engineering properties play a crucial role during the analysis, design, and synthesis phases of problem solving. The accurate knowledge of properties is essential to the precise determination of the overall system and component responses. Due to the time-dependent and environmentally-sensitive nature of properties of the agricultural, food, and biological materials, the theory and measurement systems are different from those used for conventional engineering materials and their systems. Therefore, the focus of this course is to provide the students with sound bases of the theory and measurement methods that are used to quantify physical, mechanical, thermal, biological, and chemical properties of products and their systems. In addition, the significance and importance of the inherent variation in the property values of agricultural, food, and biological materials is emphasized.
Prerequisites
From the catalog: “BE 301 and ( EMCH 210 or EMCH 213 ) Enforced Concurrent at Enrollment: ( CE 360 or ME 320 ) and ( MATH 251 or MATH 252 ) and (3 credits in STAT or IE 424 )”
Where it sits in degree plans
Suggested plans most often put it in Year 4 · Fall (1 program).
Required in (1)
- Biological Engineering, B.S.
One of the options in (1)
- Renewable Bioproducts, Minor