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 further information including program contact details, visit the Western University Engineering MEng program website.

Program Brochure

Core Courses

  • 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 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