ENGRI 1120 - Feast! Chemical and Biomolecular Processes and Products through Food

Fall. 3 credits. Letter grades only.

Enrollment limited to: first-year students. May not be taken concurrently with ENGRD 2190.

A. Godwin.

Chemical and biomolecular engineering (ChemE) is central to how we produce, store, and consume food. Learn the principles and practices of chemical engineering through a tasty, hands-on approach to process and product design. This course introduces key concepts and tools in ChemE including process flow diagrams, unit operations, materials and energy balances, phase equilibria, and scale-up. These concepts will be applied in design projects that leverage the use of quantitative methods to support design decisions and balance considerations of product quality, economics, safety, and environmental issues in food products. The course will also explore career pathways in ChemE to understand the wide range of what chemical engineers do in practice.

Outcome 1: Identity, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics.

Outcome 2: Apply engineering design for process and products that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors.

Outcome 3: Develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgement to draw conclusions.

Outcome 4: Understand current challenges and opportunities for careers in the chemical and biomolecular engineering field.

Outcome 5: Function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives.

Outcome 6: Communicate effectively with a range of audiences.