Begin Date: Summer Session 1996
End Date: Spring Semester 1999
PROFESSOR HARVEY B. MANBECK, Interim Head of the Department of Agricultural and Biological Engineering
This major helps prepare students for careers involving the application of engineering principles to agricultural and biological production systems, processing systems, and conservation of land and water resources. Education in mathematics, physics, and engineering sciences common to all engineering disciplines is provided along with specialized training in biological and agricultural sciences. The curriculum covers all areas of agricultural and biological engineering, including food engineering, post-harvest handling and processing of commodities, power and machinery development and applications, resource management and utilization, soil and water management, and structures and their environmental modifications. A student can select the General Agricultural and Biological Engineering option or the Food Engineering option. The major is administered jointly by the Colleges of Agricultural Sciences and Engineering.
The goals and objectives of the Agricultural and Biological Engineering program include: (1) providing students with strong fundamental bases in engineering for entering professional engineering careers and/or graduate programs; (2) teaching students to apply engineering fundamentals and develop designs to solve engineering problems in agricultural and biological systems; (3) strengthening the students' abilities to communicate with others in all matters related to the profession and associated social responsibilities; (4) enabling students to develop the necessary skills to become lifelong learners; and (5) providing guidance in nurturing personal professional development, efficient work habits, integrity, willingness to accept responsibility, and leadership skills.
Design experiences are integrated throughout the curriculum by solving problems typical of those to be encountered in Agricultural and Biological Engineering, emphasizing the need to learn how technology affects societal values and structures, and developing an understanding of the humanities as well as technology. The design experiences emphasize that engineering professionals must learn not only how to create and use technology, but also to assess and manage the social and human consequences of that technology. The engineering design experiences culminate with a major design project in A B E 469W(3), the senior design capstone course.
Careers for graduates include design, development, and research engineering positions involving food processing, machinery development, irrigation and drainage, soil and water conservation, materials handling, and structural systems for animals, plants, and crop storage. Agricultural and biological engineers are employed in industry, consulting firms, and governmental agencies in the United States and abroad. Graduates deal with the various engineering aspects associated with production and processing of food, fiber, and other biological materials, within the constraints of environmental protection and natural resource conservation.
For the B.S. degree in Agricultural and Biological Engineering, a minimum of 130 credits is required.
AGRICULTURAL AND BIOLOGICAL ENGINEERING MINOR: Students must take 6 credits from A B E 400(3), 401(3), 402(3), and 403(3); select 6 additional credits from A B E 461(3), 462(3), 465(4), 467(4), 469W(3), 471(1), and 472(1), for a total of 18 credits.
Scheduling Recommendation by Semester Standing given like (Sem:1-2)
GENERAL EDUCATION: 46 credits
(21-22 of these 46 credits are included in the REQUIREMENTS FOR THE MAJOR)
(See description of General Education in front of Bulletin. Note: The Accreditation Board for Engineering and Technology (ABET) does not permit the use of skills courses to satisfy the Arts category of General Education.)
REQUIREMENTS FOR THE MAJOR: 84 credits
(This includes 21-22 credits of General Education courses: 0-1 credit of GHS courses; 9 credits of GN courses; 6 credits of GQ courses; 3 credits of GS courses; 3 credits of GWS courses.)
COMMON REQUIREMENTS FOR THE MAJOR (ALL OPTIONS): 75 credits
PRESCRIBED COURSES (72 credits)
CHEM 012 GN(3), 014 GN(1), ED&G 100(3), E MCH 011(3), MATH 140 GQ(4), 141 GQ(4), PHYS 201 GN(4) (Sem: 1-2)
CHEM 034(3), E MCH 012(3), 013(3), MATH 231(2), 251(4), PHYS 202 GN(4) (Sem: 3-4)
A B E 400(3), 401(3), 402(3), 403(3), 404(3), ENGL 202C GWS(3), I E 424(3) (Sem: 5-6)
E E 305(3) (Sem: 5-8)
A B E 405(3) 469W(3), 490W(1) (Sem: 7-8)
ADDITIONAL COURSES (3 credits)
AG EC 101 GS(3), ECON 002 GS(3), or 004 GS(3) (Sem: 3-4)
REQUIREMENTS FOR THE OPTION: 30-31 credits
FOOD ENGINEERING OPTION: 31 credits
SUPPORTING COURSES AND RELATED AREAS (8 credits)
Select 6 credits in any engineering science/design (Sem: 7-8)
(Students may apply 6 credits of ROTC.)
Select 2 credits in food science (Sem: 7-8)
GENERAL OPTION: 30 credits
SUPPORTING COURSES AND RELATED AREAS (23 credits)
Select 6 credits in engineering science/design (Sem: 5-8)
Select 3 credits in natural/biological/agricultural science (Sem: 7-8)
Select 8 credits in agricultural and biological engineering (Sem: 7-8)
Select 6 credits in technical selection (Sem: 7-8)
(Students may apply 6 credits of ROTC.)
 A student enrolled in this major must receive a grade of C or better, as specified in Senate Policy 82-44.
 Courses to be selected from a list approved by the Agricultural and Biological Engineering faculty. These courses must be chosen so that the engineering design and engineering science requirements for the major are met.
Last Revised by the Department: Summer Session 1996
Blue Sheet Item #: 24-06-036
Review Date: 6/2/99 (General Education Update)