Cooking, heating and lighting in the developing world often involves inefficient and incomplete combustion of solid or liquid fuels. The Global Burden of Disease Study in 2010, ranked this combustion as the 4th largest risk factor, causing 4 million premature deaths per year. There is a strong societal need to tackle this problem. Students leaving this course will be able to meet this need as they will have the skills to assess existing and new technology used in the developing world for cooking, heating and lighting. The course will cover (1) food conversion chemistry with the focus on increasing useable calories, (2) combustion and heat transfer as related to cooking, heating and lighting, and (3) combustion emissions and stove use assessment. There will be case studies interlaced throughout the content and the bulk of the workload will be homeworks and projects. Approved for Environmental Option. Same as MCEN 5299.
