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A Course In Chemical, Pharmaceutical And Food Processing

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Conference

1997 Annual Conference

Location

Milwaukee, Wisconsin

Publication Date

June 15, 1997

Start Date

June 15, 1997

End Date

June 18, 1997

ISSN

2153-5965

Page Count

5

Page Numbers

2.9.1 - 2.9.5

Permanent URL

https://peer.asee.org/6474

Download Count

107

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Paper Authors

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Steven J. Mulvaney

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Robert K. Finn

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Claude Cohen

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Abstract
NOTE: The first page of text has been automatically extracted and included below in lieu of an abstract

Session 2613

A Course in Chemical, Pharmaceutical and Food Processing

Claude Cohen, Robert K. Finn, Steven J. Mulvaney Cornell University

INTRODUCTION

We have developed a course which covers the process fundamentals, design, and strategy of chemical, pharmaceutical and food processes. The course is targeted to seniors and Professional Masters of Engineering (MEng) students of several engineering fields. Besides students from the chemical discipline, we have attracted students from civil and environmental, electrical, materials, mechanical, operation research and industrial engineering. These fields participate in the MEng Option in Manufacturing coordinated by Cornell's Center for Manufacturing Enterprise. The course is almost equally divided into its three components with each component taught by a different instructor. In the past three years we have co-taught this course, we have found the pharmaceutical and food parts of the course to be popular electives with chemical engineering seniors. These students take only these two parts of the course as the first part covers basic chemical engineering material which they have already assimilated in prior courses. Non-chemical engineering students are required to take the chemical portion of the course as some of the basic principles needed in the other parts of the course are covered in this first part. These students thus take the chemical processes portion as a pre-requisite to the pharmaceutical or/and food processes, whereas chemical engineering students enroll in either or both pharmaceutical and food processes. Each portion of the course is worth 1 credit hour in a variable (up to 3) credit hours course.

COURSE OBJECTIVES

The idea for a course in the area of chemistry-related processes to serve as an elective for MEng students in the Manufacturing Option was developed during discussions with the Director of Cornell's Center for Manufacturing Entreprise, as part of a grant proposal to the Sloan Foundation. As the concept for the new course gained momentum and discussions with potential instructors took place, the idea of using this opportunity to offer chemical engineering senior students an elective in pharmaceutical and food processes became quite appealing. Both pharmaceutical and food industries are offering increased employment opportunities for these students as well as for students of other engineering disciplines. Such a course would clearly fit in our educational mission. The two objectives of the course were then: educate non-chemical engineers in the area of continuous chemistry-related processes and provide challenging and interesting aspects of pharmaceutical and food processes to all the students. To combine both objectives, chemistry and chemical engineering concepts to be used in the course are presented at the simplest level and covered primarily in the first part of the course. In this part, open for

Mulvaney, S. J., & Finn, R. K., & Cohen, C. (1997, June), A Course In Chemical, Pharmaceutical And Food Processing Paper presented at 1997 Annual Conference, Milwaukee, Wisconsin. https://peer.asee.org/6474

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