IllinoisCollege of Agricultural, Consumer and Environmental SciencesEngineering at Illinois
Department of Agricultural and Biological EngineeringDepartment of Agricultural and Biological Engineering
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Department of Agricultural and Biological Engineering, University of Illinois

ABE 483 Engineering Properties of Food and Biological Materials

Physical properties of foods and biological materials; design of processing equipment and the sensing and control of food processes; thermal, electromagnetic radiation, rheological, and other mechanical properties. Includes laboratory. Prerequisite: TAM 251; either CHBE 421 or both ME 330 and TAM 335.
3 Credit Hours.

Instructors:

Course Objectives:

1) Understand terminology and definitions of food properties used in the food industry.
2) Find information on properties.
3) Estimate values of properties.
4) Understand and perform techniques to measure food properties.
5) Analyze and solve diverse problems through application of property data.
6) Research and report on a journal article related to the properties of food materials.
7) Create, develop, execute, and report a laboratory experiment on engineering properties of foods.
8) Think critically and apply problem solving techniques.

Course Grading:

Approximate Grading Scale:

90-100%  =  A
80-90%    =  B
70-80%    =  C

The plus/minus scale will not be used.

Illinois Catalog Information

Extra Course Information:

Tuesdays and Thursdays, 11:00 to 1:00