Master of Engineering in Food Processing

In collaboration with Brescia’s School of Food and Nutritional Sciences, Western Engineering offers a Master of Engineering (MEng) in Food Processing. This one-year graduate program provides students with theoretical and practical skills to meet the demands of the food industry.

The food and beverage industry is the second-largest manufacturing sector in Ontario in terms of the value of shipments and employment and generates $41 billion in annual revenue. Food processing operations require advanced engineering science and an in-depth understanding of food sciences, food safety, and related policies and regulations.

Learning Outcomes:

Depth and Breadth of Knowledge:

A firm understanding of the fundamental 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

Learn the fundamentals of design and operation of commercial-scale food processing plants;

Learn and apply modelling and simulation packages for large scale units in food plants;

Understand the principles and practice of food analysis from chemical and biochemical aspects;

Recognize the regulatory issues, safety, and efficiency of specific categories of foods.

Recognize food waste or by-product management, a critical factor in recycling valuable food components;

Analyze food safety events considering economics, policy, trade, public trust; and their implications at the local, national, and international levels;

Apply an ethical framework to contribute to the analysis of food safety issues and policies at the local, national, and international levels