Food production and processing is dependant on an immense infrastructure of unique buildings and other structures. Structural engineering work to ensure that these structures are safe, functional, durable, and economical. Advancements in food production and processing methods, an increased need for larger facilities, building code changes, and the development of new construction methods and materials, continually provide new and unique challenges for Structural engineers.
Structural Systems Engineering Brochure
General Studies 20 - 23 Credits
Social Sciences
Humanities
Ethnic Studies
Economics
International Studies
Oral and Written Communication
Basic Sciences 37 - 40 Credits
Biological Science
Mathematics
Chemistry
Physics
Engineering Sciences 21 Credits
Fluids
Statics and Mechanics of Materials
Thermodynamics
Engineering Economics
Material Properties
Instrumentation
Structural Systems Engineering Option 44 - 50 Credits
Structural Analysis
Structural Design
Material Selection and Design
Building Codes, Standards, Specifications
Technical Electives
