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 for some course delivery, 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 their program websites: 

Program Brochure

Courses

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, and details for these courses are noted below. However, MEng Food Processing students should refer to the MEng Food Processing program website to follow the MEng Food processing program and course requirements. 

Requirements for Brescia’s Food and Nutrition courses:

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 professional and technical course offerings. Further requirements for each Food and Nutrition course are provided below:

  • FN 9342 Food Science (Part of the MEng Food Processing Core Course Selection): This course will be the foundation for the remaining course selections and should be taken first. Students who have taken Food Science as part of their undergraduate degree should speak with the MEng department before registering in this course. This course has both scheduled lecture and laboratory times; a lab fee of $45 will apply.  
  • FN 9430 Food Analysis (Part of the MEng Food Processing Core Course Selection): Pre- or co-requisite is core course FN 9342.
  • FN 9111 Food and Nutritional Policies and Regulations (Part of the MEng Food Processing Professional Course Selection): 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 (Part of the MEng Food Processing Professional Course Selection): Pre- or Co-requisite is core course FN 9342.
  • FN 9420 Sensory Evaluation of Foods (Part of the MEng Food Processing Technical Elective Course Selection): Pre- or Co-requisites is core course FN 9342. Students also need a background in statistics. This course has both scheduled lecture and laboratory times; a lab fee of $45 will apply.  
  • FN 9440 Current Issues in Food Science and Technology (Part of the MEng Food Processing Technical Elective Course Selection): Pre- or Co-requisite is core course FN 9342.

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