Applying Chemical Engineering Topics in Food Design and Processing

(3 Credit Hours) · Undergraduate

This is a problem-based learning course for upper-level students in chemical engineering. Students will identify and apply chemical engineering concepts and processes learned in previous chemical engineering coursework as they pertain to food processing. Examples will range from home kitchen cooking to large-scale food processing systems. Students will learn about the basic composition of foods, methods of preservation, common reactions, and food morphology. The course will be structured with a traditional lecture as well as laboratory style classes that involve working directly with food materials. Students will gather and analyze data about a food product and produce process diagrams, consider safety implications, and create basic economic analysis along with creating a prototype of a student-defined food product.