BEE 6630

BEE 6630

Course information provided by the Courses of Study 2022-2023.

Mechanistic, model-based understanding and digital tools critically innovate in the design cycle for products and processes, food manufacturing is no exception. The course will introduce tools such as computational modeling, digital twins, and predictive knowledge bases, exploring deeper into the underlying universal physics-based frameworks describing transformations in food during processing.

When Offered Spring.

Prerequisites/Corequisites Prerequisite: fluid mechanics, heat transfer, and mass transfer, or permission of instructor.

Comments This course will require the project to be substantially more challenging computationally or in physical detail. In addition, in several places throughout the syllabus, graduate version of the course will have more advanced content (there will be separate web modules for undergraduates and graduates).

  • Explain a food physics framework in terms of its basic building blocks that can describe many food processes.
  • Compare and contrast between simpler and more comprehensive physics frameworks for understanding food processes.
  • Apply a food physics framework to complex food processes for their understanding and optimization.
  • Create framework-based computational model of a food process that speeds up the design cycle.
  • Analyze the transport phenomena, solid mechanics, and multiphysics (such as when microwave heating is added) at research level.
  • Build computational models for more complex food processes

View Enrollment Information

  •   Regular Academic Session.  Combined with: BEE 4630

  • 3 Credits Graded

  • 18481 BEE 6630   LEC 001

  • Instruction Mode: Hybrid-Online and In Person
    Pre-reqs: Fluid mechanics and heat transfer. In this hybrid instruction mode, there will be a total of two hours of recorded lectures and quizzes each week to be watched at flexible times Monday and Wednesday.