Prereq: a course in calculus and phys 106
Course Description: Introduction to material and energy balances. Fluid flow, physical and thermal properties of food materials. Fundamentals of heat and mass transfer. Application of momentum and heat transfer to unit operations in food processing. Calculations and computer applications in food processing. Nonmajor graduate credit.
Prereq: 351; credit or enrollment in 471.
Course Description: Pilot plant experiences such as thermal processing, food fermentations, oil seed processing, food extrusion, corn wet milling, and industrial baking. Special emphasis on interpreting data and writing project reports.
Prereq: 3 credits each in physics and mathematics
Course Description: Key principles and applications in the processing of food.
Member of the project since August 2008
Description: The purpose of LEA/RN Leadership Development is to respond to the growing interest among faculty in student-centered learning, by preparing a core set of faculty members to lead faculty development.
Participants in LEA/RN Leadership Development will:
use effective group facilitation skills;
demonstrate knowledge and practice of effective teaching skills;
enhance student learning, particularly in 100/200 level courses;
initiate cross-departmental/-college curriculum development; and
form a cadre of faculty to provide assistance to others.
Within an environment that incorporates research-based components of effective faculty development, participants will explore pedagogical and learning theories and their implications for effective teaching. LEA/RN Leadership Development maximizes facultye xpertise to achieve the strategic goals to improve the quality of undergraduate education inherent in the strategic plans of the University, colleges, and departments, and establishes a university-wide network to support continued improvement.