Classes and Project
List
Design
MCEN 5045: Design for Manufacturability
The focus of Design for Manufacturability is integration of design and manufacturing functions in creating a new product. The course is intended to provide you with the following benefits:
• Competence with a set of tools and methods for product design and development.
• Confidence in your own abilities to create a new product.
• Awareness of the role of multiple functions in creating a new product (e.g. marketing, finance, industrial design, engineering, production).
• Ability to coordinate multiple, interdisciplinary tasks in order to achieve a common objective.
• Reinforcement of specific knowledge from other courses through practice and reflection in an action-oriented setting.
• Enhanced team working skills.
Control and Feedback Systems
Feedback and Industrial Automation
This course introduces the necessary math and tools for Industrial implementation of control and interfacing with mechatronics systems. Today’s algorithms, to control machines, are coded onto digital platforms (like computers or microcontrollers) and this class will teach you the fundamentals of doing so. To better understand the theory and tools learned in lecture, all algorithms will be implemented on a real-time control hardware (controller) which every student will be required to purchase (along with other components). Discrete-time signal processing, sampling theory, continuous-time controller emulation in discrete-time, and understanding the limitations of implementing continuous-time controllers in discrete-time will be learned. Prerequisite of MCEN 4043 (System Dynamics) or equivalent.
Food and Alcohol in the Ancient World: MCEN 4228/5228
This course will examine the evolution of food and alcohol production in the ancient Mediterranean, Near East, and Europe. Particular emphasis will be placed on ancient Egypt, Mesopotamia, Anatolia, Greece, and Rome. In cases exploring ancient Greece, the arena for exploration will be the Aegean world. When discussing Rome, analysis will extend to the farthest reaches of Roman imperial dominion. For comparative analysis, the course will expand at times to include case studies of food and alcohol production from other periods of history and regions around the globe. The course is divided into three major studies: the development of agriculture and domestication, largescale food and alcohol production, and the design of culinary culture. This course draws on interdisciplinary resources (e.g. ancient literature, art, architecture, archaeology, anthropology, etc.) to provide a robust understanding of the technology and mechanics of food and alcohol production at the dawn of Western culture. Food is at the core of what makes us human. How we prepare, produce, manufacture, serve, and consume food and alcohol provides each one of us an intimate identity. Our culinary identities paint a full picture of who we are and where we come from. This is a reality of humanity that has maintained itself for thousands of years. In this course we will examine who prepared food in the ancient world, when new technologies were employed for largescale production, what was being produced depending on where the people resided, why various food sources become a part of ancient culinary cultures, and ultimately how food and alcohol were manufactured. Technology and engineering drove food manufacturing in antiquity as they still do today, and almost everything that is or has been engineered can be related to the acquisition of food throughout history.
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