Foods students standing and smiling at camera

Master of Engineering in Food Processing

Western Engineering, in collaboration with Brescia’s School of Food and Nutritional Sciences, offers a Master of Engineering (MEng) in Food Processing. This one-year graduate program provides students theoretical and practical skills to meet the demands of the food industry.

For all program information, please contact:

Department of Chemical and Biochemical Engineering, Western University
Thompson Engineering Building, Room 477
Tel: 519-661-2131 / Email: cbechair@uwo.ca

Or visit the program website: Western University Engineering MEng program website at https://www.eng.uwo.ca/chemical/graduate/current_students/program_requirements/meng_program/index.html

Program Brochure

Courses

This program is managed by Western University’s Department of Chemical and Biochemical Engineering, and all program information can be found on their website. Brescia University College has collaborated with Western’s Department of Chemical and Biochemical Engineering for the Food and Nutrition courses that are part of this program. Vist the program website for details on these courses, or the MEng Course Requiremets


Pre-requisites for Brescia’s Food and Nutrition courses:

There is no additional pre-requisite course required for the Engineering students. The two core courses from Food and Nutrition (FN 9342: Food Science and FN 9430: Food Analysis) cover all necessary background and serve as pre-requisites for the corresponding technical electives. The requirements for each Food and Nutrition course are provided below:

  • FN 9342 Food Science (Core Course): The Engineering students are expected to have necessary chemistry knowledge from their undergraduate engineering courses, such that they would be able to succeed in this course. While Engineering students may not have the nutrition background; this should not limit their ability to grasp the food science concepts. Students who have taken Food Science as part of their undergraduate degree should speak with the MEng department before registering in this course. 
  • FN 9430 Food Analysis (Core Course): Pre- or co-requisite is FN 9342 (Core Course), which adequately covers the necessary biology background to prepare Engineering students.
  • FN 9111 Food and Nutritional Policies and Regulations: This course has no pre-requisites. It is offered in a seminar format and Engineering students would have the option to focus their assignments/presentations on regulations pertaining to food processing.
  • FN 9410 Global Policies in Food Safety: Pre- or Co-requisite is FN 9342 (Core Course).
  • FN 9420 Sensory Evaluation of Foods: Pre- or Co-requisites is FN 9342 (Core Course). Students also need a background in statistics and Engineering students are expected to have the sufficient statistical background from their undergraduate engineering courses.
  • FN 9440 Current Issues in Food Science and Technology: Pre- or Co-requisite is FN 9342 (Core Course).

Learning Outcomes

Depth and Breadth of Knowledge

  • A firm understanding of the key principles and concepts of Chemical Engineering and the applications of these concepts in the food industry
  • Learn physical, chemical and biochemical analyses of food
  • Learn scientific knowledge of food composition
  • Understand the principles and practice of food analysis
  • Learn principles of sensory and consumer science including test methods, questionnaire design, experimental design, statistical considerations and decision analysis