College of Engineering

The Food Engineering Minor is designed to better prepare non-biological engineering students for careers in the food industry. The minor will provide students with the skill set for success in the growing food industry by helping them understand the physical, chemical and biological phenomena involved in conversion of raw agri-food ingredients into consumable food products. 

Learning Outcomes

Upon completion of the Minor in Food Engineering, students will be able to:

• Develop ability to identify, formulate and solve complex food system problems by applying principles of engineering and physical sciences. 
• Understand the engineering basis of food production, processing, and supply chain.  
• Apply the concepts of chemistry, biology, management, and engineering to improve food and agricultural techniques and practices.

Minor Requirements (Honours)

This minor cannot be combined with a Food Engineering Area of Emphasis in the Biological Engineering major. 

A minimum of 5.00 credits is required (all 3.50 required credits, plus 1.50 credits of restricted electives). 

Students may double count FENG minor requirements in accordance with existing double counting rules for their degree program. A maximum overlap of 50% will be applied in instances where no double counting rule otherwise exists. 

Course List

Code	Title	Credits
ENGG*2010	Introduction to Biological Engineering	0.50
ENGG*4010	Unit Operations	0.50
ENGG*4020	Engineering Sustainability in Food and Agriculture	0.50
ENGG*4300	Food Processing Engineering Design	0.50
FOOD*4070	Food Packaging	0.50
FOOD*2400	Introduction to Food Chemistry	0.50
or FOOD*3030	Food Chemistry I
FOOD*3430	Introduction to Food Analysis	0.50
or FOOD*4190	Advanced Food Analysis
Select 1.50 credits from the following:
ENGG*4050	Quality Control	0.50
FARE*1400	Economics of the Agri-Food System	1.00
FARE*2410	Agri-food Markets and Policy	0.50
FARE*3310	Operations Management	0.50
FARE*3320	Supply and Value Chain Management	0.50
FOOD*3240	Food Microbiology	0.50
or FOOD*3230	Food Microbiology
HROB*2010	Foundations of Leadership	0.50
MCS*3010	Quality Management	0.50
MICR*2420	Introduction to Microbiology and Immunity	0.50
PHIL*2600	Business and Professional Ethics	0.50

Engineering students are encouraged to incorporate a food engineering application as part of their capstone design course, ENGG*41xx Engineering and Design IV, worth 1.00 credits, in the final semester of their BENG major program.