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BS Chemical Engineering - MAS Food Process Engineering

This co-terminal degree program offers a combined B.S. in chemical engineering and Professional Masters (MAS) degree in food process engineering in 5 years to students interested in introduction to and advanced studies in food process engineering.

The department offers leading edge research and education programs in chemical engineering and biological engineering. These programs will prepare engineers for the technological challenges of the 21st century by providing students with:

  1. Fundamental knowledge and design capability in chemical, biological, and environmental engineering, food process engineering, and pharmaceutical engineering
  2. Advanced research programs in core competency areas
  3. Understanding of ethical, economic, and social issues that influence technology choices
  4. Leadership and communication skills
  5. Life-long learning capabilities

The objective of the undergraduate program is to educate chemical engineering students and prepare them for careers in professional practice and/or for advanced studies at the graduate level. The program specifically aims to develop a new breed of engineers who are well-schooled in the basics and fundamentals of chemical and biological engineering, but who also possess the skills necessary for success in today's workplace. In recognition of the recent shift of the chemical engineering profession into a more prominent involvement in biotechnology and biological engineering, the department has redesigned the undergraduate curriculum to ensure that its graduates will possess additional knowledge and skills in biology and biological engineering as predicated by the changing needs of industry.

These sample curricula and program requirements also appear in the Undergraduate and Graduate Bulletins.

Curriculum for B.S. CHE

Semester 1

16
CHE 100 Introduction to the Profession I 2
MATH 151 Calculus I 5
CHEM 125 Principles of Chemistry II 4
CS 104 MATLAB for Engineers 2
Humanities 100-level Elective 3
 

Semester 2

14
CHE 101 Introduction to the Profession II 2
MATH 152 Calculus II 5
PHYS 123 General Physics I 4
Social Sciences Elective 3
 

Semester 3

18
CHE 202 Material and Energy Balances 3
MATH 252 Introduction to Differential Equations 4
CHEM 237 Organic Chemistry I 4
PHYS 221 General Physics II 4
Humanities Elective (300+) 3
 

Semester 4

17
CHE 296 Introduction to IPRO 1
CHE 301 Fluid Mechanics 3
MATH 251 Multivariate & Vector Calculus 4
CHEM 239 Organic Chemistry II 3
CHEM 343 Physical Chemistry II 3
Social Sciences Elective (300+) 3
 

Semester 5

15
CHE 302 Heat and Mass Transfer Operations 3
CHE 311 Foundations of Bio Science for Engineers 3
CHE 351 Thermodynamics I 3
ECE 215 Circuit Analysis I 3
OR
ECE 218 Digital Systems 3
Humanities Elective (300+) 3
 

Semester 6

17
CHE 317 Chemical/Biological Engineering Lab I 2
CHE 451 Thermodynamics II 2
CHE 433 Process Modeling and System Theory 3
CHEM 344 Physical Chemistry II 4
IPRO 497 Interprofessional Project I 3
Technical Elective 3
 

Semester 7

17
CHE 418 Chemical/Biological Engineering Lab II 2
CHE 423 Chemical Reaction Engineering 3
CHE 435 Process Control 3
CHE 494 Process Design 3
Technical Elective 3
Social Sciences Elective (300+) 3
 

Semester 8

17
CHE 406 Transport Phenomena 3
CHE 439 Numerical and Data Analysis 3
IPRO 496 Design IPRO 2
Technical Elective 3
Technical Elective 3
Humanities or Social Sciences Elective 3
Total credit hours 131

Curriculum for MAS FPE

Required courses

18
FPE 505 Food Microbiology 3
FPE 506 Food Microbiology Laboratory 3
FPE 521 Food Process Engineering 3
FPE 522 Advanced Food Process Engineering 3
FPE 524 Fundamentals of Food Science and Technology 3
FPE 541 Principles of Food Packaging 3
 
Technical FPE electives* 14
 
*Students must take at least two courses from the following FPE electives:
FPE 504 Food Biotechnology 3
FPE 507 Food Analysis 3
FPE 511 Food Law and Regulation 3
FPE 520 Low-Acid Canned Food Regulations and Microbiology 3
FPE 523 Food Engineering Process Delivery 3
FPE 526 Engineering Principles of Food 3
FPE 531 HACCP Planning and Implementation 3
FPE 593 Seminar Series 1
FPE 594 Special Projects 1-6
FPE 597 Special Problems 1-6