Bachelor of Science Degree
Biological and Food Process
Engineering
The need for high quality,
naturally derived biological products, such as foods, pharmaceuticals,
and biochemicals has produced a high demand for knowledgeable, capable
engineers who understand the complexity and sophistication of biological
materials, combined with solid engineering skills. Employment and
career advancement opportunities have been excellent for graduates,
not only nationally, but also internationally. Graduates of this
Department of Agricultural and Biological Engineering program are
successful in various positions in the biological and food process
industry, such as research development, process and product development,
environmental and corporate engineering, and management.
Advisor Contact Information
Ganesan Narsimhan
(765) 494-1199
narsimha@purdue.edu
Plan of Study
Credit Hours Required
for Graduation: 137
*
| Freshman
Year |
| First Semester |
|
Second Semester
|
| (4)
CHM 115 (General Chemistry)
(4) ENGL 106 (First-Year Composition)
(3) ENGR 126 (Engineering Problem Solving and Computer
Tools)
(4) MA 165 (Analytic Geometry and Calculus I)
(1) Introduction
to the College of Agriculture and Purdue University or Freshmen
Engineering Lectures elective
Total Credits: 16 |
|
(4)
CHM 116 (General Chemistry)
(3) COM 114 (Fundamentals of Speech Communication)
(4) MA 166 (Analytic Geometry and Calculus II)
(4) PHYS 172 (Modern Mechanics)
(3) Social science or humanities elective
Total Credits: 18 |
| Sophmore
Year |
| Third Semester |
|
Fourth Semester
|
| (3)
ABE 201 (Thermodynamics in Biological Systems I)
(1) ABE
290 (Sophomore Seminar)
(4) CHM 257 (Organic Chemistry)
(4) MA 261 (Multivariate Calculus)
(3) PHYS 241 (Electricity and Optics)
(3) General education elective *
Total Credits: 18 |
|
(3)
ABE 202 (Thermodynamics in Biological Systems II)
(3) MA 265 (Linear Algebra)
(3) MA 266
(Ordinary Differential Equations)
(3) Analytical biochemistry
or food science elective
(3) Engineering technical elective
(3) General education
elective *
Total Credits: 18 |
| Junior
Year |
| Fifth Semester |
|
Sixth Semester
|
| (3)
ABE 301 (Modeling and Computational Tools in Biological
Engineering)
(3) ABE 303
(Applications of Physical Chemistry to Biological Processes)
(3) BIOL
230 (Biology of the Living Cell)
(1) BIOL
295F (Quant Biology Living Cell)
(3) CHE 377 (Momentum Transfer)
(3) General education elective *
Total Credits: 16 |
|
(3)
ABE 370 (Biological/Microbial Kinetics and
Reaction Engineering)
(4) ABE 454 (Transport
Processes in Biological and Food Process Systems)
(4) BIOL 221 (Introduction to Microbiology)
(3) CHE 378 (Heat and Mass Transfer)
(3) Engineering elective
Total Credits: 17 |
|
|
|
| Senior
Year |
| Seventh Semester |
|
Eighth Semester
|
| (1)
ABE 490 (Professional Practice in Agricultural and Biological
Engineering)
(4) ABE 555 (Biological and Food Processing Unit Operations)
(4) Biological science or food science elective **
(3) Engineering
elective **
(6) General education
electives *
Total Credits: 18 |
|
(3)
ABE 460 (Sensors and Process Control)
(4) ABE 556 (Biological and Food Process Design)
(3) ABE
580 (Process Engineering of Renewable Resources)
(3) Biological science or food science elective **
(3) General education elective *
Total Credits: 16 |
*
Eighteen credit hours of general education electives must be chosen
in accordance with the general education document available in the
Student Academic Center located in ABE 201. Of the 18 credit hours,
three must be economics (ECON 251 or 252) and three must be an additional
communication elective. The plan of study must include six credits
of international understanding electives or equivalent.
**
Restricted elective. See list of approved courses in the ABE Student
Handbook. Selectives: F&N 315, F&N 534, FS 361, FS 362,
FS 453, FS 467.
Purdue Agriculture Academic Programs
1140 Ag Admin Building, Room 7
West Lafayette, Indiana 47907-1140
Phone: (765) 494-8481
Fax: (765) 494-8469
E-mail: goecker@purdue.edu
|
