Preliminary Program subject to change
04005 Food for Thought
OverviewFood is very interesting to our students - both for obvious biological reasons and because many of them will work in food process and related industries. This session invites presentations which highlight the use of food, drink, or food-related processes in chemical engineering education, at either the undergraduate or graduate level. Works describing "traditional" courses incorporating food-related examples as well food-science and other novel courses are welcome here. Session co-sponsored by Groups 4 (Education) and 15 (Food, Pharmaceutical, and Biotechnology).
Primary SponsorEducation (04)
Co-Sponsor(s)Food (15a)

Chair

Margot Vigeant
Chemical Engineering
Bucknell University
Dana Engineering Building
Lewisburg, PA 17837
Phone Number: 570 577 1646
Fax Number: (570) 577-1141
Email: mvigeant@bucknell.edu

CoChair

David L. Silverstein
Associate Professor
University of Kentucky
4810 Alben Barkley Drive
P.O. Box 7380
Paducah, KY 42002-7380
Phone Number: 270- 534-3132
Fax Number: 270-534-6292
Email: SilverDL@engr.uky.edu
Opportunities and Challenges Mingling Chemical Engineering into a Graduate Course of Food Colloids
Qixin Zhong, Department of Food Science and Technology, University of Tennessee, 2509 River Drive, 115B McLeod Building, Knoxville, TN 37996-4539
Popcorn! - - High School and First Year College Process and Product Design Experiences
Karen High and Sundararajan V. Madihally, School of Chemical Engineering, Oklahoma State University, 423 Engineering North, Stillwater, OK 74078
A Project-Based Introduction to Data Analysis for Freshmen
Dr. Stephanie Farrell, Zenaida Otero-Gephardt and Robert P. Hesketh, Chemical Engineering, Rowan University, Department of Chemical Engineering, 201 Mullica Hill Road, Glassboro, NJ 08028-1701
Food Experiments in the Unit Operations Lab
Mohammad Biswas, Laura Kelley, William E. Josephson and David R. Mills, Chemical Engineering, Auburn University, 212 Ross Hall, Auburn, AL 36849-4827
Hot Potato: Edible Thermodynamics And Heat Transfer
Margot A.-S. Vigeant, Chemical Engineering, Bucknell University, Dana Engineering Building, Lewisburg, PA 17837
Characterizing Rheological Properties of Newtonian and Non-Newtonian Fluid Food Products with A Statistical Method
Kyung C. Kwon, Chemical Engineering, Tuskegee University, 514 Engineering Building, University Ave, Tuskegee, AL 36088, Tamara Floyd-Smith, Chemical Engineering Department, Tuskegee University, 522A Luther Foster Hall, Tuskegee, AL 36088, Nader Vahdat, Tuskegee University, 522A Luther H. Foster Hall, Tuskegee, AL 36088, Claudell Burnell, Chemical Engineering, Tuskegee University, 513 Engineering Building, University Avenue, Tuskegee, AL 36088, Tikia Allen, Chemical Engineering, Tuskegee University, Engineering Building, Tuskegee, AL 36088, Paul Jones, P&G, 1496 Jonquilmeadow, Cincinnati, OH 45240 and Pamela C. Dautenhahn, Chemical Engineering, Tuskegee University, 522E Luther H Foster Hall, University Ave, Tuskegee, AL 36088

Education