Course Description
For Engineering and non-Engineering students interested in processing, biotechnology and related disciplines, it is important to have an understanding of the basic principles behind process analysis, design and scale up. This course will provide an introduction to the interdisciplinary approach and engineering concepts behind the development of useful food, chemical, energy, nutraceutical and pharmaceutical products through transformation of biological materials (bioprocessing). Some of the relevant topics covered include the fundamentals behind units, dimensions and engineering properties, stoichiometry, data analysis and statistics, mass and energy balances, rheology, mixing, heat and mass transfer, reaction kinetics and unit operations.
Spring 21
Course offered in department space
FALL 2020
Instructors
Classes Start:
August 10, 2020
Classes End:
November 17, 2020
Location:
Online Delivery
Class Days:
M WF
Class Start Time:
10:40am
Class End Time:
11:30am
Class Type:
Lecture
Credits:
3.00
Delivery Method:
In Person
Restrictions:
Prerequisite: BIO 181 or BIO 183;
Corequisite: MAE 201
