Vigeant, M. A. (2013, June), Nom nom nom: Two years of Applied Food Science and Engineering as a chemical engineering elective  Paper presented at 2013 ASEE Annual Conference & Exposition, Atlanta, Georgia. 10.18260/1-2--22314

\bibitem{asee_peer_22314}
  Vigeant, M. A. (2013, June), \emph{Nom nom nom: Two years of Applied Food Science and Engineering as a chemical engineering elective}
  Paper presented at 2013 ASEE Annual Conference \& Exposition, Atlanta, Georgia.
  10.18260/1-2--22314

Margot A Vigeant.  "Nom nom nom: Two years of Applied Food Science and Engineering as a chemical engineering elective".  2013 ASEE Annual Conference & Exposition, Atlanta, Georgia, 2013, June.  ASEE Conferences, 2013.  https://peer.asee.org/22314 Internet.  11 Jan, 2025

\bibitem{asee_peer_22314}
  Margot A Vigeant.
  "Nom nom nom: Two years of Applied Food Science and Engineering as a chemical engineering elective".
  \emph{2013 ASEE Annual Conference \& Exposition, Atlanta, Georgia, 2013, June}.
  ASEE Conferences, 2013.
  https://peer.asee.org/22314 Internet.  11 Jan, 2025

@INPROCEEDINGS{asee_peer_22314
author = "Margot A Vigeant"
title = "Nom nom nom: Two years of Applied Food Science and Engineering as a chemical engineering elective"
booktitle = "2013 ASEE Annual Conference \& Exposition"
year = "2013"
month = "June"
address = "Atlanta, Georgia"
publisher = "ASEE Conferences"
note = {https://peer.asee.org/22314}
number = {10.18260/1-2--22314}
}

TY  - CPAPER
AB  -   Food  and  related  commercial  and  consumer  products  are  a  significant  industrial  sector,  regularly  accounting  for  the  employment  of  15-­‐20%  of  our  graduating  class.  Inspired  by  this  and  an  interest  in  food  and  food  science  among  faculty  and  students  in  general,  we  developed  a  course  in  Applied  Food  Science  and  Engineering,  taught  for  the  first  time  in  Fall  2011  and  then  again  in  Fall  2012.      The  course  is  a  four-­‐credit  upper  level  elective,  taught  in  a  problem-­‐based  format.    Class  time  is  scheduled  as  two  two-­‐hour  blocks  to  allow  integration  of  class  and  lab  in  a  flexible  manner.    Course  objectives  include  students’  attaining  a  level  of  familiarity  with  molecular  scale  cooking  and  preservation  processes  as  well  as  with  the  large-­‐scale  unit  operations  used  to  implement  them  industrially.    Students  are  also  expected  to  engage  with  the  extensive  regulatory,  political,  and  ethical  environment  surrounding  food  production  and  policy.    The  five  problems  on  which  the  course  is  based  span  key  elements  of  food  chemistry  such  as  reduction,  emulsification,  crystallization,  pasteurization,  and  fermentation.    The  course  concludes  with  a  final  “free-­‐  choice”  project  where  students  propose  a  new  product  not  currently  available  in  stores,  and  also  a  just  for  fun  ‘Iron  Chef’-­‐style  competition.    Student  work  demonstrates  that  the  course  objectives  are  being  achieved.      
AU  - Margot A Vigeant
CY  - Atlanta, Georgia
DA  - 2013/06/23
PB  - ASEE Conferences
TI  - Nom nom nom: Two years of Applied Food Science and Engineering as a chemical engineering elective
UR  - https://peer.asee.org/22314
DO  - 10.18260/1-2--22314
ER  -