Overview<\/u><\/p>\n
BEE 472\/572 Introduction to Food Engineering Principles<\/strong> (5 Cr.) Fundamental engineering principles for scientists and non-process engineers. Topics include fluid flow, mass and energy transfer, and material and energy balances. Directed at food scientists and other majors who need or would like a working knowledge of food engineering principles.<\/p>\n The course is currently taught as a 5 hour lecture course (M (2 x 50-minute lectures), W (2 x 50-minute lectures), F (1 x 50-minute lectures)).\u00a0 All materials for the lectures (slide set, examples) are posted to Canvas prior to lecture for students to review.\u00a0 The lecture format is to summarize the posted slide-set, and then cover key points through discussion and examples.\u00a0 In addition, there are in-class activities for the students and considerable time spent on reviewing material in the context of homework and mid-terms.\u00a0 The longer lecture format is conducive to in-class activities, even with larger classes.<\/p>\n Course Format<\/u><\/p>\n The course would remain at 5 credit hours taught as 1 x 75 minute and 1 x 50 minute lecture periods with sufficient interactive online materials to replace 125 minutes of regularly scheduled lecture time.<\/p>\n Interactive On-Line Materials<\/em> Slide-sets would be revamped and delivered in video format with voice-over.\u00a0 Short public domain videos would be identified for integration with the slide sets to emphasize key points.\u00a0 Longer term, such videos could be developed in a more course specific format.\u00a0 Virtual office hours in a discussion forum format would be used to answer questions regarding each section of course material course material. \u00a0Discussion forums would be used to facilitate completion of the homework sets.\u00a0 Use of the discussion forum would reduce points lost on graded homework questions by 50%.\u00a0 Regular office hours (probably fewer than the current 3 hours\/week) or office hours by appointment would also be available if difficulties with the material remained following lecture discussion.\u00a0 Traditional homework format would be modified to facilitate the on-line discussion forums.<\/p>\n Lecture Delivery <\/em>Lecture would begin with a 10-15 minute summary of material from the relevant slide sets.\u00a0 One or two specific examples would be given to highlight particularly important points.\u00a0 A segment of the lecture would be spent discussing and answering questions that arise in the on-line forum or during office hours.\u00a0 In addition, discussion of the homework set would still occur weekly.\u00a0 Roughly half of the lecture would be spent on in-class activities, either individual or small group work within a framework provided through graded work-sheets.<\/p>\n","protected":false},"excerpt":{"rendered":" Overview BEE 472\/572 Introduction to Food Engineering Principles (5 Cr.) Fundamental engineering principles for scientists and non-process engineers. Topics include fluid flow, mass and energy transfer, and material and energy balances. Directed at food scientists and other majors who need … Continue reading