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Course 2: Computer-Aided Engineering: Applications to Biomedical Processes

This project-based course introduces modeling and simulation to solve biological/biomedical problems to junior/senior students with some background in transport processes but with no prior experience in modeling. The course serves many purposes in a curriculum, including the introduction of a state-of-the-art design tool, introduction of simulation-based design as an alternative to prototype-based design, extending fundamental knowledge to solve realistic problems, enhancing the fundamentals, introducing teamwork, written and oral communication, and design concepts. Although developed in the context of biological/biomedical engineering, it can also be extended to other engineering curricula such as Mechanical and Chemical Engineering.

Course 1: Biological and Bioenvironmental Heat and Mass Transfer

Heat and mass transfer in the context of biological and bioenvironmental processes, including plant, animal and human systems, the environment (soil/water/air), and industrial processing of food and biomaterials. How such a course fits a curriculum on Biological Engineering can be seen in the first link below.

Course 3: Food Physics

Comprehensive mechanistic understanding of physics is critical for food and bioproducts, processes and equipment design. A framework for mechanistic insight is to treat food as deformable/swellable porous media in glassy/rubbery states with multiphase/multicomponent transport due to diffusion, capillary pressure, swelling pressure, and gas pressure; also included in this framework is chemical and microbiological reaction kinetics. Using this framework, mathematical models of food process, quality, and safety are developed, providing a more complete understanding than with experimentation alone. This course is built around developing this general framework that has evolved over the past 20 years in the instructorís research group. Physics of microwave food processing will be added as coupled electromagnetic-thermal-moisture transport phenomena with applications such as microwave drying. Learning outcomes will include both how to build the modeling framework and the physics we learn from using the models. The framework will be applied to several different complex food processes including meat cooking with shrinkage, case hardening during hot air drying, expansion during rice puffing and shrinkage in microwave drying. This course has been taught at Cornell University, Catholic University in Leuven, Belgium, Technical University of Munich, Germany, Indian Institute of Technology, Kharagpur, and other places. Major development is underway in making this course available worldwide.

Ashim K. Datta

Ashim K. Datta

  • Professor
    Biological & Environmental Engineering
    Cornell University
    208 Riley-Robb Hall
    Ithaca, NY 14853-5701
  • Tel: (607) 255-2482
  • Fax: (607) 255-4080