Biological Systems Engineering is an engineering major that uses life sciences as its main scientific base. With rapid advances in biology and biotechnology, engineers are needed to work side by side with life scientists to bring laboratory developments into commercial production or field application. Industries in food and fiber production, bioenergy, bioprocessing, biotechnology, food processing, agriculture, forestry, aquaculture, plant and animal production, natural resource management, and waste reduction all need engineers with strong training in biology. In the first two years, the Biological Systems Engineering major requires sequences of courses in mathematics, physics, chemistry, engineering science, and humanities, similar to all accredited engineering programs. In addition to these courses, the major also includes courses in the life sciences and the application to engineering. Exclusive of General Education units, the Biological Systems Engineering major requires a minimum of 163 units (86 units in the lower division, 77 units in the upper division).
Biological Systems Engineering graduates take jobs in biotechnology, energy, food, and medical industries, work for federal, state and local agencies, and pursue graduate work. Students can also use the program as a pathway to professional schools in medicine, veterinary medicine, education, law, or business.
Producing the food we eat every day constitutes the largest industrial sector of the U.S. economy, and this production involves the work of engineers in a wide variety of food industries, both at home and around the world. Students specializing in food engineering design food processes and operate equipment and facilities for production of high quality, safe, and nutritious food with minimal impact of these operations on the environment. Students learn to apply engineering principles and concepts to handle, store, process, package, and distribute food and related products. In addition to engineering principles, the food engineering specialization provides an understanding of the chemical, biochemical, microbiological, and physical characteristics of food. Students study concepts of food refrigeration, freezing, thermal processing, drying, and other food operations, food digestion, and health and nutrition in food system design.
