2021-2022 Undergraduate Catalog [ARCHIVED CATALOG]
Grain Science and Industry
|
|
|
|
Gordon Smith, Head
University Distinguished Professors: Subramanyam and Sun
Professors: Alavi, Faubion, Hulya Dogan, Shi, Smith, and Stark
Assistant Professors: Li, Paulk, and Siliveru
Instructors: Campabadal, Churchill, Huseyin Dogan, Moore, O’Neil, and Watt
Research Associate Professors: Aldrich and R. Miller
Emeriti Professors: Behnke, Deyoe, Donnelly, Eustace, Fairchild, Hahn, Haque, Hoseney, Kiser, Klopfenstein, MacRitchie, Madl, Pederson, Reed, Schoeff, and Seib
201 Shellenberger Hall
785-532-6161
Fax: 785-532-7010
E-mail: grains@k-state.edu
www.grains.k-state.edu
The Department of Grain Science and Industry offers three curricula: a bachelor of science in bakery science and management; a bachelor of science in feed science and management; and a bachelor of science in milling science and management. In the baking science curriculum, options are available in cereal chemistry or production management. In the feed science curriculum, options are available in biofuels production or feed production. In the milling science curriculum, options are available in chemistry or operations.
Bachelor of Science
Non-Degree
Grain Science
-
GRSC 100 - Foundations in Grain Science and Industry Credits: 2
An introduction to grain science & industry; general freshman orientation; policies; student organizations; study skills and time management; departmental degree programs, and careers.
Note
Required of all Freshmen majoring in Bakery Science & Management, Feed Science & Management, and Milling Science & Management.
Requisites
Prerequisite: Required of all freshmen in Grain Science and Industry.
Typically Offered
Fall
KSIS Course Search
-
GRSC 101 - Fundamentals of Grain Processing Credits: 3
This is an introductory course to grains and their processing/utilization in food and non-food products.
Note
Intended for non-majors only.
Typically Offered
Fall
K-State 8
Global Issues and Perspectives
KSIS Course Search
-
GRSC 150 - Principles of Milling Credits: 2
Introduction to grain and feed milling processes.
Note
Two hours lecture a week.
Requisites
Recommended prerequisite: MATH 100 or concurrent enrollment.
Typically Offered
Fall, Spring
KSIS Course Search
-
GRSC 151 - Principles of Milling Laboratory Credits: 1
A laboratory course to accompany Principles of Milling (GRSC 150). Laboratory exercises in grain and feed milling processes.
Note
Three hours lab a week.
Requisites
Prerequisite: GRSC 150 or concurrent enrollment. BSM, FSM and MSM majors have to take GRSC 150 and GRSC 151 concurrently.
Typically Offered
Fall, Spring
KSIS Course Search
-
GRSC 201 - Fundamental Baking Calculations Credits: 1
The course is designed to provide students with an understanding of the type of mathematical calculations used in the baking industry. It will cover ratio and proportion, true percent, baker’s percent, how to convert a straight dough to a sponge and dough, proper water temperature calculations, specific gravity as it applies to cake making, density, specific volume as it applies to bread making, flour blending calculations in order to achieve a specific flour protein content, flour calculations for proper baking performance and purchasing, major ingredient substitutions, pie filling calculations, parts per million calculations, and baking powder neutralization values.
Note
This course will be offered as a 20-module distance education course.
Requisites
Prerequisite: This class has no prerequisites, and can be taken by an incoming freshman.
Typically Offered
Fall, Spring, Summer
KSIS Course Search
-
GRSC 210 - CAD Flow Sheets for Grain Processes Credits: 3
The course is designed to teach students the basic concepts of professional 2D drawing designs and drafting using AutoCAD. By the end of the semester, the students will be able to use AutoCAD for preparing process flow drawings and interpret a grain processing flow.
Note
Two three-hour lecture/demonstrations/studio per week.
Requisites
Prerequisite: GRSC 150 or consent of instructor.
Typically Offered
Fall, Spring
K-State 8
Empirical and Quantitative Reasoning
Natural and Physical Sciences
KSIS Course Search
-
GRSC 301 - Baking Fundamentals: The Art and Science of Baking Credits: 3
This introductory course explores the art and science of baking. Students will discover the basic scientific principles that explain how both yeast and chemically leavened bakery products are made. They will learn the products, tools, techniques and aesthetics of making breads, cakes, sweet goods, doughnuts, and cookies.
Note
Two (2) hour classes a week (one lecture the other discussion of products made in lab that week)
One (1) three-hour lab a week (scheduled in between lecture hours)
Typically Offered
Spring
K-State 8
Aesthetic Interpretation
KSIS Course Search
-
GRSC 310 - Materials Handling Credits: 2
The course is designed to introduce students to how materials including grains, ingredients, mixes and finished products are physically moved and handled in the receiving, storage, formulation, production and shipping of grain related products.
Note
Two two-hour studio sessions incorporating lecture and lab elements.
Requisites
Prerequisite: GRSC 150 and GRSC 210.
Recommended prerequisites: PHYS 113, MATH 205.
Typically Offered
Spring
K-State 8
Empirical and Quantitative Reasoning
KSIS Course Search
-
GRSC 405 - Grain Analysis Techniques Credits: 2
Principles and instrumentation available for testing cereal and other grains and their food and feed products.
Note
Two hours lecture a week.
Requisites
Recommended prerequisite: CHEM 230, BIOCH 265 or CHM 350 and CHM 351, and STAT 325.
Typically Offered
Spring
KSIS Course Search
-
GRSC 491 - Faculty-Led Study Abroad Credits: 1-3
Seminar and travel course designed to prepare students before the experience and for students to analyze, critique, and report their experiences of an international experience associated with study tours or short courses.
Requisites
Prerequisite: Consent of instructor for undergraduates, consent of major professor for graduate students
Typically Offered
Fall, Spring, Summer
K-State 8
Global Issues and Perspectives
KSIS Course Search
-
GRSC 499 - Undergraduate Research in Grain Science Credits: 0-3
This course is an opportunity to earn college credit while conducting an independent research project. The overall objective of the course is to introduce students to scientific research methods and procedures in grain science and related areas through hands-on experience and individual mentoring. Students will learn how to design, conduct, analyze, and present scientific research.
Note
Variable credit. Students are expected to invest at least 3 hours of effort per week for every hour of credit enrolled.
Repeat for Credit
Repeatable
Requisites
Prerequisites: Sophomore, junior or senior standing in BSM, FSM, or MSM; minimum GPA of 2.5/4.00.
A GSI faculty must agree to serve as research advisor/mentor prior to enrollment. A list of participating faculty and project areas will be available.
Typically Offered
Fall, Spring, Summer
KSIS Course Search
-
GRSC 500 - Milling Science I Credits: 2
Principles and practices of wheat flour milling with full-scale equipment including grain storage, blending, cleaning, conditioning plant, and a modern pneumatic flour mill, with instrumentation and automation, etc.
Note
Two hours lecture.
Requisites
Prerequisite: GRSC 150 and GRSC 210, or consent of instructor.
Recommended prerequisites: CHM 230, PHYS 113, MATH 205, and BIOL 455.
Typically Offered
Spring
KSIS Course Search
-
GRSC 501 - Milling Science I Laboratory Credits: 2
A laboratory course to accompany Milling Science I (GRSC 500). Laboratory exercises in wheat flour milling with full-scale equipment including grain storage, blending, cleaning, conditioning plant, and a modern pneumatic flour mill, with instrumentation and automation.
Note
Six hours lab a week.
Requisites
Prerequisite: GRSC 500 or concurrent enrollment.
MSM majors have to take GRSC 500 and GRSC 501 concurrently.
Typically Offered
Spring
KSIS Course Search
-
GRSC 502 - Milling Science II Credits: 2
Advanced study of the entire gradual reduction system of wheat flour milling and the many unit process systems that constitute the milling system. The theory and practice of mill control are studied in detail. Processing of other cereal grains and oil seeds are covered as well as general mill management.
Note
Two one-hour lecture a week.
Requisites
Prerequisite: GRSC 210 and GRSC 500 and GRSC 501, or consent of instructor.
Recommended prerequisite: STAT 325 and PHYS 113 and MATH 205.
Typically Offered
Fall
KSIS Course Search
-
GRSC 503 - Milling Science II Laboratory Credits: 2
The processes for milling other grains such as corn, oats, sorghum, different classes of wheat, and rye are studied in the laboratory and by practice on small scale milling units. Concepts of material handling properties of grain products and material handling equipment in dry milling operations will be presented. Concepts of statistical process control and spread sheet modeling in the decision making process will be introduced.
Note
Six hours lab a week.
Requisites
Prerequisite: GRSC 502 or concurrent enrollment or consent of instructor.
Typically Offered
Fall
KSIS Course Search
-
GRSC 510 - Feed Technology I Credits: 3
Introduction to formula feed manufacturing, including principles of conveying, grinding, mixing, pelleting, and other processing techniques, the formulation of concentrates, premixes, and rations.
Note
Three hours lecture a week.
Requisites
Prerequisite: ASI 318 and GRSC 210, or consent of instructor.
Recommended prerequisites: CHM 230, PHYS 113, MATH 205, and BIOL 455.
Typically Offered
Spring
KSIS Course Search
-
GRSC 530 - Management Applications in the Grain Processing Industries Credits: 3
This course deals with management principles, leadership concepts and their application to the grain, fed and food industries. This capstone experience uses business scenarios, team projects and knowledge management to expand student’s ability to solve problems, impact key business challenges and manage complex issues. Special emphasis is placed on organization dynamics, people management, key business metrics, common operational problems and ethics in business.
Note
Three hours lecture a week.
Requisites
Prerequisites: Senior standing, GRSC 502 or GRSC 612 or GRSC 637.
Typically Offered
Spring
K-State 8
Ethical Reasoning and Responsibility
Human Diversity within the U.S.
KSIS Course Search
-
GRSC 540 - Process Calculations in Food Systems Credits: 3
Application of grain/food industry analytical processing concepts including mass and energy balances, fluid flow, heat transfer, dehydration, evaporation.
Note
Three hours lecture per week.
Requisites
Prerequisite: MATH 205 or MATH 220. Recommended prerequisite: PHYS 113 or PHYS 115, CHM 210.
Typically Offered
Spring
K-State 8
Empirical and Quantitative Reasoning
Natural and Physical Sciences
KSIS Course Search
-
GRSC 541 - Process Calculations in Food Systems Laboratory Credits: 1
Virtual laboratory experiments supplementing GRSC 540-Process Calculations in Food Systems. Simulations will be used to conduct wide range of virtual experiments representing major food processes.
Note
One-three hour lab per week.
Requisites
Prerequisite: GRSC 540 or concurrent enrollment.
Typically Offered
Spring
K-State 8
Empirical and Quantitative Reasoning
KSIS Course Search
-
GRSC 545 - Grain Drying, Storage, Aeration and Pest Management Credits: 3
Introduction to the scientific principles and engineering practices required for the successful management of post-harvest quality grains.
Note
This course is not available to on-campus students.
This course is offered as a distance education course only, and it is only available to distance education students.
Requisites
Recommended prerequisite: GRSC 310.
Typically Offered
Fall, Spring, Summer
KSIS Course Search
-
GRSC 555 - Cereal Food Plant Design Credits: 3
This course deals with principles of modern flour mill design, feasibility and equipment selection for plant improvements and new plant construction. It covers the steps of developing adequate process flow diagrams based on the specific production needs, constraints and preferences. Emphasis is placed on the effects of design on plant operating efficiency, finished product quality, and construction costs.
Note
Three-one hour lecture per week.
Requisites
Prerequisite: Junior standing and GRSC 500.
Typically Offered
Spring
KSIS Course Search
-
GRSC 556 - Pneumatic Conveying of Dry Solids Credits: 2
The course is designed to introduce students to a comprehensive knowledge of the design, operation and capabilities of pneumatic conveying systems for transportation of dry, powdered and granular materials. The student will study the components of pneumatic conveying systems, the requirements for designing efficient and reliable pneumatic conveying systems, and troubleshooting existing systems.
Note
Two two-hour studio sessions incorporating lecture and lab elements.
Requisites
Prerequisite: Junior standing, GRSC 310, GRSC 500 and GRSC 501, PHYS 113 or PHYS 213, MATH 205, or consent of instructor.
Typically Offered
Fall
K-State 8
Empirical and Quantitative Reasoning
KSIS Course Search
-
GRSC 560 - Electricity and Industrial Power Distribution Credits: 3
Major emphasis will be given to application of electricity to machinery for grain processing and electrical code.
Note
Two hours lecture and two hours lab per week.
Requisites
Prerequisite: GRSC 500 or GRSC 510 or GRSC 635 or consent of instructor.
Typically Offered
Spring
K-State 8
Empirical and Quantitative Reasoning
Natural and Physical Sciences
KSIS Course Search
-
GRSC 561 - Qualities of Feed Ingredients and Laboratory Credits: 4
The course provides an integrated overview of the physical, biological, chemical characteristics of common feed ingredients. Quality control and evaluation of ingredients and complete feed is emphasized to ensure the productions of safe feed/safe food.
Note
Three hours lecture and three hours lab per week.
Requisites
Prerequisite: CHM 230, ASI 318, and concurrent enrollment in GRSC 510.
Typically Offered
Spring
KSIS Course Search
-
GRSC 580 - Milling of Specialty Grains Credits: 2
This is a problem based learning course which aims to increase students’ knowledge of flour milling and specialty grain milling. During the semester students develop critical thinking and problem-solving skills needed to troubleshoot real-life issues related to processing, quality assurance, HSE (Health, Safety, and Environment), and finished product quality. Students are expected to analyze their problems and develop the skills needed to effectively communicate their findings during group presentations.
Note
Six hours lab a week.
Requisites
Prerequisite: GRSC 502, or consent of instructor.
Typically Offered
Spring
KSIS Course Search
-
GRSC 590 - Grain Science Problems Credits: 1-3
Study in an area pertinent to grain processing and utilization.
Note
For undergraduate students.
Repeat for Credit
Repeatable
Requisites
Prerequisite: Instructor permission.
Typically Offered
Fall, Spring, Summer
KSIS Course Search
-
GRSC 591 - Internship in Grain Science Credits: 1
A practical application of feed and food manufacturing technology during an eight-week summer internship with an active commercial feed and food manufacturing company. The course will stress applied aspects of commercial feed and food manufacturing, which can include, but not be limited to, plant operations, maintenance, personnel and labor relations, business management, warehousing, ingredient procurement, quality assurance, and fleet management.
Requisites
Recommended prerequisite: GRSC 500, GRSC 510 or GRSC 635.
Typically Offered
Fall
KSIS Course Search
-
GRSC 592 - Extended Internship in Grain Science Credits: 1
In-depth work-study experiences for up to 6 months on commercial feed and food manufacturing, which can include, but not limited to, plant operations, maintenance, personnel and labor relations, business management, warehousing, ingredient procurement, quality assurance, and fleet management.
Requisites
Recommended prerequisite: GRSC 500, 510 or 635.
Typically Offered
Fall, Spring
KSIS Course Search
-
GRSC 600 - Practicum in Bakery Technology I Credits: 1
Lectures and hands-on laboratory experience with commercial production scale baking equipment for breads and rolls, cookies and crackers, and cakes and sweet doughs.
Requisites
Prerequisite: Upper-class bakery science and management majors or permission of the instructor.
Recommended prerequisite: GRSC 635 and GRSC 636.
Typically Offered
Other
KSIS Course Search
-
GRSC 601 - Practicum in Bakery Technology II Credits: 1
Lectures and hands-on laboratory experience with commercial production scale baking equipment for breads and rolls, cookies and crackers, and cakes and sweet doughs.
Requisites
Prerequisite: Upper-class bakery science and management majors or permission of the instructor. Recommended prerequisite: GRSC 635 and GRSC 636.
Typically Offered
Other
KSIS Course Search
-
GRSC 602 - Cereal Science Credits: 3
The characteristics of cereals, legumes, their components and their processing to foods.
Note
Three hours lecture a week.
Online offering of this course is not open to the undergraduate students majoring in BSM, FSM, and MSM.
Requisites
Prerequisite: BIOCH 265 or CHM 350 and CHM 351.
Typically Offered
Fall, Spring
K-State 8
Empirical and Quantitative Reasoning
Natural and Physical Sciences
KSIS Course Search
-
GRSC 612 - Feed Technology II and Laboratory Credits: 4
Advanced study of engineering principles applicable to flour and feed plant operations, equipment selection, and processing systems.
Note
Three hours lecture and three hours lab per week.
Requisites
Prerequisite: GRSC 510 or GRSC 500, and STAT 325, or consent of instructor.
Typically Offered
Fall
KSIS Course Search
-
GRSC 615 - Animal Food Safety Credits: 2
An introduction to the animal food safety regulations in the Food Safety Modernization Act.
Note
Two one-hour lecture a week.
Requisites
Recommended prerequisite: GRSC 510.
Typically Offered
Fall
KSIS Course Search
-
GRSC 620 - Extrusion Processing in the Food and Feed Industries Credits: 4
The course is designed to provide the student with an understanding of extrusion technology and the ability to apply it to product development and production through a “hands-on” approach. Major emphasis is on laboratory exercises in which students will operate pilot scale extrusion equipment to produce readily-recognizable commercial products such as cheese curls, breakfast cereals, pasta, pet food, etc. Emphasis will also be placed on process and product development, analysis, and problem solving techniques.
Note
Three hours lecture plus one three-hour lab a week.
Requisites
Recommended prerequisite: GRSC 602.
Typically Offered
Fall
KSIS Course Search
-
GRSC 625 - Flour and Dough Testing Credits: 2
Physical and chemical methods used in evaluating wheat flour and doughs.
Note
Two two-hour studio sessions incorporating lecture and lab elements.
Requisites
Recommended prerequisite: GRSC 602.
Typically Offered
Spring
K-State 8
Empirical and Quantitative Reasoning
KSIS Course Search
-
GRSC 635 - Baking Science I Credits: 2
Introduction to chemical and physical properties of flour and other principal ingredients used in production of yeast-leavened bakery foods. Study of major processing methods for making yeasted doughs such as breads, sweet goods, frozen dough, and partially baked goods. Examination of ingredient specifications role of quality control, keeping properties of bread products, and nutritional attributes of various types of breads.
Note
Two hour lecture a week.
Online offering of this course is not open to the undergraduate students majoring in BSM, FSM, and MSM.
Requisites
Prerequisite: BIOCH 265 or CHM 350 and CHM 351.
Recommended prerequisites: PHYS 113, MATH 205, and BIOL 455.
Typically Offered
Fall
KSIS Course Search
-
GRSC 636 - Baking Science I Laboratory Credits: 2
A laboratory course to accompany Baking Science I (GRSC 635). Laboratory exercises in theory and production of yeast-leavened baked products.
Note
Six hours lab a week.
Requisites
Recommended prerequisite: GRSC 635 or concurrent enrollment.
Typically Offered
Fall
KSIS Course Search
-
GRSC 637 - Baking Science II Credits: 3
Course includes study of physical, chemical, and functional properties of ingredients and processes used in production of bakery products, including cakes, cookies, doughnuts, breads and related products. Shelf-life control and packaging of baked products is also discussed. Total quality programs, specification programs and management of distribution and purchasing systems will also be included in lectures.
Note
Three hours of lecture a week.
Requisites
Recommended prerequisite: GRSC 635.
Typically Offered
Spring
KSIS Course Search
-
GRSC 638 - Baking Science II Laboratory Credits: 1
A laboratory course to accompany Baking Science II (GRSC 637). Exercises and experiments in production of chemically-leavened and yeast-leavened bakery foods including various cakes, cookies, doughnuts, bagels, icings, and fillings.
Note
Three hours of lab a week.
Requisites
Recommended prerequisite: GRSC 637 or concurrent enrollment.
Typically Offered
Spring
KSIS Course Search
-
GRSC 645 - Pet Food Processing Credits: 4
The course is designed to provide students with an understanding of pet foods, including food products meant for dogs, cats, pet rodents, pet snakes, ornamental fish, exotic and captive wild animals, and the various processing technologies that are deployed for their production. Extrusion, baking, canning, and injection molding technologies will be covered. Other important aspects of pet food production, such as ingredient handling and compounding, quality control, HACCP and sanitation, and packaging will also be discussed. A concurrent laboratory section will allow students to produce pet foods, visit pet food production facilities, and personally explore selected topics in depth.
Requisites
Recommended prerequisite: CHM 230, PHYS 114, ASI 318 or FNDH 132, Junior standing.
Typically Offered
Fall
KSIS Course Search
-
GRSC 651 - Food and Feed Product Protection Credits: 2
Sanitation in relation to processing, handling, and storage of human and animal foods. Emphasis on contaminants, control of causative agents, equipment and plant design, applicable laws and regulations.
Note
Two hours lecture a week.
Requisites
Prerequisite: Junior standing and BIOL 455.
Typically Offered
Spring
K-State 8
Empirical and Quantitative Reasoning
Global Issues and Perspectives
KSIS Course Search
-
GRSC 655 - Feed Mill Plant Design Credits: 2
This course deals with principles of modern design, feasibility, and equipment selection for new feed mills. Emphasis is placed on the effects of logistics, ingredient availability, operating efficiency, and finished product quality.
Note
Two hour lecture per week.
Requisites
Prerequisite: Junior standing and GRSC 510.
Typically Offered
Spring
KSIS Course Search
-
GRSC 670 - Bakery Layout Credits: 1
The layouts of facilities to produce baked goods are studied. Students prepare their own bakery layout. Current problems in a bakery production setting in the baking industry are discussed.
Note
One two-hour lab per week.
Requisites
Prerequisite: MATH 100, PHYS 113, GRSC 210, and GRSC 636.
Typically Offered
Spring
KSIS Course Search
-
GRSC 712 - Vibrational Spectroscopic Analysis and Chemometrics Credits: 1-2
Infrared and particularly modern near-infrared spectroscopic analysis of foods, natural products, and synthetic substances is accomplished with direct sampling and the use of multivariate statistics. This course is intended to enable the student to understand the principles and successfully apply this technology to practical analytical problems with emphasis upon food. Method development will be taught using specific analytes in selected products. Theoretical background, working of modern instrumentation and associated software is presented in support of achieving practical competence.
Requisites
Recommended prerequisite: BIOCH 265 or CHM 350 and CHM 351 or CHM 371.
Typically Offered
Spring
KSIS Course Search
-
GRSC 713 - Contemporary Chromatographic Analysis of Food Credits: 1
High performance liquid chromatography (HPLC) is the primary focus of this course. This will be supported by including treatment of topics in contemporary gas chromatography and supercritical fluid chromatography and extraction. Optimizing chromatographic conditions through knowledge of the column chemistry will be covered in addition to detector options, instrumentation, and sample preparation.
Requisites
Recommended prerequisite: BIOCH 265 or CHM 350 and CHM 351 or CHM 371.
Typically Offered
Spring
KSIS Course Search
-
GRSC 740 - Biomaterials Processing Credits: 3
This course is designed for students who are interested in plant biomaterials processing. This course will teach technologies of biobased materials processing including starch extraction (wet milling), plant oil extraction and refining, plant protein extraction and processing, cellulose processing, biofuel production, chemicals bioconversion, and drying technologies of biomaterials.
Note
Three hours lecture a week.
Requisites
Prerequisite: BAE 575 or GRSC 602.
Typically Offered
Fall-Even Years
Cross-listed
BAE 740
KSIS Course Search
-
GRSC 745 - Fundamentals of Bioprocessing Credits: 3
This course is designed for students who desire a clear understanding of bioprocessing principles as applied to the emerging bio-based industry. This course covers the fundamentals of mass and energy balances, fluid dynamics, heat and mass transfer, as applied to bioprocessing. The microbial growth, kinetics and fermenter operation will be covered in detail. Fundamentals of downstream operation as applicable to bioprocessing will be covered in this course. Industrial bioprocessing case studies that involve the integration of the course contents will be discussed.
Note
Three hours lecture per week.
Requisites
Recommended prerequisite: MATH 205 or MATH 220, PHYS 113 or PHYS 115, and BIOCH 265 or CHM 350 and CHM 351 or CHM 210.
Typically Offered
Spring
KSIS Course Search
-
GRSC 750 - Pet Food Formulation for Commercial Production Credits: 1
Students completing this course will become proficient at formulating pet foods and have a working knowledge of ingredients, processes, and the software necessary to create new products, revise existing formulas, and perform business and production analyses.
Note
The course will be offered as a January intersession short-course on-site at the IGP-Institute.
Requisites
Recommended prerequisite: GRSC 645, ASI 320, ASI 677.
Typically Offered
Intersession
KSIS Course Search
-
GRSC 780 - Particle Technology for Solids Handling and Processing Credits: 3
This course is designed to provide students an overview of particle technology with an emphasis on practical applications in milling and grain based operations. Conveying, storage, size reduction and separation are the important unit operations of grain processing (food, feed, chemical, pharmaceutical) industries that involve particle sizes ranging from a fraction of a micron to a few millimeters. The particle characteristics as they relate to processing operations such as milling, sieving, mixing, pelleting, etc. will be covered in the course. Subjects include size and shape characterizations, size distribution and measurement, characteristic dimensions, density, and their theories governing the behavior of the particles under different conditions.
Note
Three hours lecture a week.
Requisites
Prerequisite: Graduate student status, MATH 220, STAT 325, PHYS 213 or consent of instructor.
Typically Offered
Spring
KSIS Course Search
-
GRSC 790 - Grain Science Problem Credits: 1-18
Graduate study in an area pertinent to grain processing and utilization.
Note
For graduate students.
Repeat for Credit
Repeatable
Requisites
Prerequisite: Consent of department head.
Typically Offered
Fall, Spring, Summer
KSIS Course Search
|
Print this Page