Thermodynamics, transport, reaction kinetics, materials, mass and energy balances, and design. Sounds like the ChemE undergraduate curriculum but can just as well describe what millions of people do every day in their kitchen.
Food preparation is a handy example, not only because chemical engineers go into food process industries, but also because food can form a bridge between complex chemical engineering concepts and everyday experiences.
This webinar will take you through three examples of class activities that illustrate important concepts in edible contexts, and provide links for the download of relevant class materials. We鈥檒l look at the calculation of thermodynamic activity of foods, application of phase diagrams of chocolate, and enzyme kinetics impact on the viscosity of pudding. Eating in class is definitely allowed.
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