The Cooper Union for the Advancement of Science and Art · Courses

EID

9 courses with the subject EID, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.

EID 101(F) Engineering Design & Problem Solving3

183

Subject: EID
Credits (min): 3
Credits (max): 3
Credit unit: credits
Type: course
Edition: 2025-2026
Source: cooper.edu

EID 102Engineering Graphics1

An introduction to graphical representation of 3-dimensional objects. After learning the principles of technical drawing using precision hand tools, students utilize CAD software to create professional caliber engineering drawings. An introduction to solid modeling is given. Topics include orthographic projections, linetypes, geometric dimensioning and tolerancing, layers, layouts, solid modeling, part assemblies and finite element analysis.

Subject: EID
Credits (min): 1
Credits (max): 1
Credit unit: Credits
Type: course
Edition: 2025-2026
Source: cooper.edu
Prerequisite: none.

EID 103Principles of Design3

Ch 111 General Chemistry Laboratory 1.5

Subject: EID
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2025-2026
Source: cooper.edu

EID 210Engineering Design Graphics3

In this class, Building Information Modeling (BIM) is used to create both Architectural and Structural models. Along the way, students learn about the Revit Program’s user interface & modeling tools essential for working with 3D models. Other topics include creating Sheets, Custom Building Elements, Topography, Landscaping, Perspectives, Rendering & Animation. As students gain expertise in using Revit, they are assigned various Structural & Architectural projects to develop and present to the class. At the end of the semester, a Final Independent Design Project is presented by each student using the Revit Modeling Program. Open to all students. 209

Subject: EID
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2025-2026
Source: cooper.edu

EID 222Biomaterials3

The course is a study of both natural and synthetic materials and how they interact with the human body. Topics covered include mechanical properties, design considerations, biocompatibility, the immune response, potential for allergic response and carcinogenic ramifications, mechanical compatibility, effects of long-term implantation, and government regulations. Students will develop a vocabulary for different classes of biomaterials and explore how atomistic properties influence larger scale morphology and macroscopic behavior inside the human body. After a general introduction to biomedical materials, case studies involving physiological systems are considered, and design of artificial parts and materials are investigated.

Subject: EID
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2025-2026
Source: cooper.edu
Prerequisite: sophomore standing.

EID 233Environmental Technologies for the Built Environment: Fundamentals3

This interdisciplinary course introduces the fundamentals of building technology and the dynamic relationship of buildings to their environment. Students will learn the thermodynamics of buildings to understand building energy flows and design possibilities in response to specific climates and comfort goals. This course covers environmental and life safety systems as they affect program and building form including mechanical (heating, cooling, ventilating), water supply and disposal, electrical, lighting, acoustics, vertical transportation, communication, security, and fire protection. Course modules will focus on energy in buildings, lighting, acoustics and vibration, and passive and active systems.

Subject: EID
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2025-2026
Source: cooper.edu
Prerequisite: Ch110.

EID 255Food Science: Frozen Desserts (same as Ch255)

Fundamentals of food science with an emphasis on frozen desserts. Study of ice cream as a complex mixture of air, water, fat, proteins, sweeteners, stabilizers, emulsifiers, and flavors. Discussion of the chemical composition and functional role of each ingredient. Discussion of the thermodynamic principles of heat transfer, phase transitions and colligative properties. Pasteurization, cryogenic methods, storage. Packaging and labeling, sanitation and food safety, regulatory compliance. Artificial vs natural ingredients, allergens, and plant-based alternatives. Hands-on projects will include formulation, ingredient optimization, and small-batch production. Evaluation of final product by physical, chemical, and sensorial methods.

Subject: EID
Type: course
Edition: 2025-2026
Source: cooper.edu
Prerequisite: Ch 110 and Ch 111. Credits: 3
Alias: CH 255

EID 270Engineering Economy3

Comparison of alternatives in monetary terms; meaning and use of interest rates; results evaluation including intangibles; risk in alternatives; principles underlying the determination of economic life; depreciation and depreciation accounting; financing business ventures; financial statement analysis; replacement of capital assets. 210

Subject: EID
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2025-2026
Source: cooper.edu

EID 424Bioengineering Applications in Sports Medicine3

Application of engineering principles to athletic performance and injury. Topics include athletic training; mechanical causes of sport injuries; methods of injury prevention; design of protective and prophylactic sport devices; proper application of wound dressing, taping and bandaging; first aid for musculoskeletal sports injuries and healing and rehabilitation. Students will work in teams on case studies and projects.

Subject: EID
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2025-2026
Source: cooper.edu
Prerequisite: EID101.

Source: The Cooper Union for the Advancement of Science and Art's catalog, linked per course · table learning_unit · CourseShelf publish 61