Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 4428 News & Views Magazine EDITION 2, 2016 The UC Davis Department of Biological and Agricultural Engineering is the oldest department on the UC Davis campus and celebrated its 100th year in 2015. The department graduates students major- ing in biological systems engineering, an engineering major that uses life sciences as its main scientific base. Industries in bioenergy, bioprocessing, biotechnology, food processing, aquaculture, agriculture, plant production, animal production and forest production all need engineers with strong training in biology. The heightened concern for environmental resources and their preservation generates many engineering opportunities. The accredited engineering curriculum of the biological systems engineering major is enhanced with required courses in the biological sciences. In the junior and senior years, students take courses that involve the integration of engineering with the life sciences, forming the core of the biological engineering discipline. Students may choose elective courses in three general areas of specialization (biotechnology, agriculture and natural resources, or food) or may pursue their own specialization interests in consultation with an advisor. The program culminates in the senior year with a design project in their areas of specialization. UC Davis faculty members are experts in a wide range of subjects that involve food processing including: infrared heating technology, microencapsulation of bioactives; postharvest engineering for packaging, handling, storage and transport; utilization of and applications for food waste; crop automation and mechanization; and food process engineering to improve food safety. Under their guidance, some of the recent senior design projects have included“Algal Encapsulation of Nutra- ceutical Compounds”and“Decontamination of Almonds and Pistachios Using Combined UV and IR.” UC Davis Biological and Agricultural Engineering a Great Fit UC Davis students in the department of Biological and Agricultural Engineering conduct an experiment to measure the diffusivity of a solute (methylene blue) in agarose gel. Food processing will certainly need engineers with strong backgrounds in biology, and UC Davis Biological and Agricultural Engineering department will be producing graduates with skills and knowledge to tackle the needs of the industry.