Asee peer logo

A New Chemical Engineering Senior Elective Course: Principles Of Food Engineering

Download Paper |


2003 Annual Conference


Nashville, Tennessee

Publication Date

June 22, 2003

Start Date

June 22, 2003

End Date

June 25, 2003



Conference Session

Novel Courses for CHEs

Page Count


Page Numbers

8.81.1 - 8.81.5



Permanent URL

Download Count


Request a correction

Paper Authors

author page

Mariano Savelski

Download Paper |

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

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

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

ASEE holds the copyright on this document. It may be read by the public free of charge. Authors may archive their work on personal websites or in institutional repositories with the following citation: © 2003 American Society for Engineering Education. Other scholars may excerpt or quote from these materials with the same citation. When excerpting or quoting from Conference Proceedings, authors should, in addition to noting the ASEE copyright, list all the original authors and their institutions and name the host city of the conference. - Last updated April 1, 2015