1 credit
Spring 2025 Lecture Upper Division
This online multi-institutional course provides a broad perspective of innovation as applied to food engineering. The course constitutes weekly presentations from 12 speakers on topics in three thematic areas selected using a student survey (from 18 institutions), aiming to develop a student-centered course. This course (1) provides a broad perspective of innovation as applied to food engineering; (2) provides a general overview and case studies of current and emerging research areas in food and agricultural engineering and processing by different research groups in the nation; and (3) demonstrates the efforts among food engineers and scientists in the nation to advance engineering knowledge and technologies for the purpose of improving food safety, quality and security, and enhance health benefits of food products through extensive research in focused areas. Permission of department required.
Learning Outcomes1Become familiar with advances in thermal processing of food and biomaterials.
2Become familiar with advances in nonthermal processing of food and biomaterials.
3Learn recent developments in understanding and sensing food quality and safety.
4Apply the insights gained from observing faculty presentations to improve writing and presentation skills.
Restrictions
made by Purdue students.