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 further information including program contact details, visit the Western University Engineering MEng program website.
- CBE 9160: Transport Processes
- CBE 9460: Fundamentals of Food Engineering
- FN 9342: Food Science
- FN 9430: Food Analysis
Professional Courses (select one course from the following list):
- FN 9111: Food and Nutritional Policies and Regulations
- FN 9410: Global Policies in Food Safety
Select one course from the following list:
- ENGSCI 9010: Intellectual Property for Engineers
- ENGSCI 9185: Risk Assessment and Management in Engineering Systems
- ENGSCI 9501: Engineering Business
- ENGSCI 9510: Engineering Planning and Project Management
- ENGSCI 9670: Engineering Communication
Technical Electives Select four courses with the Course option OR two courses with
the Project option
- FN 9420: Sensory Evaluation of Food
- FN 9440: Current Issues in Food Science and Technology
- CBE 9150: Fundamentals of Biochemical Engineering
- CBE 9170: Mathematical Methods in Engineering
- CBE 9190: Advanced Statistical Process Analysis
- CBE 9260: Advanced Bioengineering and Biotechnology
- CBE 9450: Advanced Chemical Reaction Engineering
- CBE 9461: Advanced Process Control
- CBE 9314: Solid waste Treatment
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 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. This course will be the foundation for the remaining courses and will be
taken in the fall semester by Engineering students.
- 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
- FN 9440 Current Issues in Food Science and Technology: Pre- or Co-requisite is FN
9342 (Core Course).
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