Author Archives: chaplenf

Food Engineering for Food Scientists

Overview BEE 472/572 Introduction to Food Engineering Principles (5 Cr.) Fundamental engineering principles for scientists and non-process engineers. Topics include fluid flow, mass and energy transfer, and material and energy balances. Directed at food scientists and other majors who need … Continue reading

Posted in Hybrid Course Delivery, Integrating Online & On-Campus Learning | Tagged , | Leave a comment

Sage on the Stage

Food engineering is a broad field and I think it critical that students be able to understand basic principles and use them to analyze situations and equipment with which they inevitably have little initial familiarity. ¬†I view a significant¬†part of … Continue reading

Posted in Hybrid Course Delivery | Tagged , | Leave a comment