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: firstname.lastname@example.org
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
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
- 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).
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