How can we make engineering more sustainable and more beneficial to people and the environment? If that’s a question you care about, this is the E100 section for you. This is a course about sustainable materials and user-centered engineering design. Our goal is to teach sustainable engineering practices that will be useful to nearly all engineers.
To successfully operate a pizza chain, or any fast/casual food chain for that matter, we must not only have high-quality and good-tasting products that the consumers crave but a solid and reliable supply chain extending all the way from the suppliers to hundreds of individual outlets where the food is stored, prepared, and served to the end customer.
This section of Engineering 100 introduces fundamental concepts of bioengineering, biotechnology, and chemical engineering, and provides students an understanding of how biological systems can be engineered to solve real-world problems such as the need for renewable energy and affordable medicine.
In this section of Engineering 100, students learn about the basic scientific and engineering principles involved in food science and engineering. They hone their technical communication and teamwork skills while gaining an understanding of the roles engineers play in food development and manufacturing.