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companies employing 3,000 people and producing $700 million in shipments [4]. The abundance of food processing companies in New Jersey demands a steady pipeline of well-prepared engineering graduates. Rowan Engineering students respond to the regional emphasis on food processing with a tremendous interest in the industry. In their senior exit interviews, an overwhelming number of graduating seniors strongly indicated a need for more exposure to food-oriented projects and courses. To respond to student demand and regional industrial needs, Chemical Engineering faculty have secured support in recent years for undergraduate Clinic research projects with General Mills, Campbell Soup, Pepperidge Farm, and C. W. Brown. Food experiments have been introduced to all engineering students in the Freshman Engineering Clinic, a multidisciplinary, introductory course required of all freshmen.

Goals and Objectives of this Course The broad goals of this course are: (1) To provide chemical engineering students with the necessary food science/chemistry background. (2) To introduce unit operations and processes that are relevant to food industry, and that are not traditionally covered in the chemical engineering curriculum. Introduction Food Engineering involves most of the classical chemical engineering principles, such as thermodynamics, fluid flow, and heat and mass transfer. This course is typically taught in programs other than engineering to provide basic knowledge of these engineering principles to biochemists, microbiologists, nutritionists, flavor chemists and toxicologists. As a senior elective chemical engineering class, the audience would have had a good background in the engineering principles but an almost complete lack of food science and food chemistry background. Therefore the course was based on two textbooks. One was “Introduction to Food Engineering”, 3rd. Edition, written by R.P. Singh and D.R. Heldman. This textbook provided the necessary

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Savelski, M. (2003, June), A New Chemical Engineering Senior Elective Course: Principles Of Food Engineering Paper presented at 2003 Annual Conference, Nashville, Tennessee. 10.18260/1-2--12183