Biological Systems Engineering

Food Engineering Specialization

The food industry is the largest industrial sector of the U.S. economy. Food engineers conceive, design, and operate food processes, equipment, and plants for efficient food production with minimal impact on the environment. Students specializing in food engineering learn to apply engineering principles and concepts to handling, storing, processing, packaging, and distributing food and related products. In addition to engineering principles, the food engineering specialization is intended to provide an understanding of the chemical, biochemical, microbiological, and physical characteristics of foods. In the junior and senior years, students take courses that focus on the integration of biological and food science with engineering. Concepts of food refrigeration, freezing, thermal processing, drying, and other food operations are studied.

Recommended Biological Science Electives

Quarter Offered	Course & Number	Units	Course Title
I,II,III	BIS 101	4	Genes and Gene Expression
I,II,III	BIS 103	3	Bioenergetics and Metabolism
II	ESP 110	4	Principles of Environmental Science
II	ESP 110	4	Principles of Environmental Science
I	ETX 101	4	Principles of Environmental Toxicology
I	ETX 131	3	Air Pollutants and Inhalation Toxicology
II	FST 102A	4	Malting and Brewing Science
III	FST 104L	4	Food Microbiology Laboratory
III	FST 119	4	Chemistry & Technology of Milk & Dairy Products
III	FST 120	2	Principles of Meat Science
III	FST 128	3	Food Toxicology
I	FST 159	2	New Food Product Ideas
III	PLB 152	4	Plant Genetics
I	PLB 172	3	Postharvest Physiology & Handling of Horticultural Commodities

Recommended Engineering Electives

Quarter Offered	Course & Number	Units	Course Title
III	EBS 132	4	Unit Operations in Food Engineering
II	EBS 175	3	Rheology of Biological Materials
I	ECH 157	4	Process Dynamics and Control
I	ECH 140	4	Mathematical Methods in Biochemical & Chemical Engineering

Suggested Advisers:

J. Krochta, K. McCarthy, M. McCarthy, R. P. Singh, D. Slaughter