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: email@example.com
Or visit their program websites:
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.
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