1 credit
Fall 2025 Laboratory Upper Division
This laboratory course applies food engineering principles and thermal processing methods for production of safe and high-quality foods. The course will include applications of mathematics and physics principles in food processing operations, engineering problem-solving exercises and laboratory demonstrations. Engineering concepts such as heat transfer, fluid flow, mass and energy balances applied to various food systems will be a major portion of this laboratory.
Learning Outcomes1Apply mathematical principles to food processing application.
2Demonstrate an understanding of energy, heat transfer and fluid flow principles.
3Apply engineering principles to thermal processing of foods.
4Identify conditions under which microorganisms are commonly inactivated, killed, or made harmless in foods including pasteurization, sterilization, and aseptic processing.
5Demonstrate use mass and energy balances for a food process.
Prerequisites
GPA by professor
made by Purdue students.