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Stream #4: Food and Bioprocess Engineering

Overview

The Food and Bioprocess Engineering stream focuses on the storage of agricultural products and related biological materials, their processing into value-added foods and various other industrial commodities. Traditional food processing methods such as size reduction, heating, cooling, drying are studied, as well as modern methods such as microwave processing and bio-processing with enzymes.

In this stream you will concentrate on the following:

  • Food Processing and Food Engineering
  • Post-Harvest Storage and Food Preservation
  • Organic Waste Treatment
  • Physical Properties of Biological Material
  • Fermentation and Bio-Processing

You will also study industrial control techniques, and some applications of artificial intelligence and complex system simulation for design and control. You will take some courses in biochemistry, food chemistry and food science.

Course Sets

Required Courses (53 credits)
Complementary Course Set A (6 credits)
Complementary Course Set B (9 credits)
Complementary Course Set C (9 credits)
Complementary Course Set D (36 credits)

Complementary Courses, set A - Heat and Mass Transfer and Statistics

6 credits

One of:

AEMA 310 Statistical Methods 1 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

CIVE 302 Probabilistic Systems 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

MATH 323 Probability 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

and one of:

CHEE 315 Heat and Mass Transfer 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

MECH 346 Heat Transfer 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

Complementary Courses, set B - Natural Sciences and Mathematics

9 credits

FDSC 200 Introduction to Food Science 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

Optional for this stream:

LSCI 230 Introductory Microbiology 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

Complementary Courses, set C - Social Sciences, Administrative Studies, Humanities, or Law

9 credits 

Optional for this stream:

CHEE 230 Envrnmntl Aspects of Technol 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

Plus 6 credits of social sciences, administrative studies, humanities, or law courses at the U1 undergraduate level or higher with approval of the Academic Advisor. Note: these 6 credits may include one 3-credit language course other than the student’s normal spoken languages. Many set C subjects are available in the Faculty of Agricultural and Environmental Sciences, or in the Faculties of Arts, Education, Management and Religious Studies, and the School of Music.

Complementary Courses, set D - Engineering Design

36 credits

BREE 325 Food Process Engineering 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 519 Advanced Food Engineering 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 530 Fermentation Engineering 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 531 Post-Harvest Drying 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 532 Post-Harvest Storage 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

Optional for this stream:

BREE 314 Agri-Food Buildings 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 315 Design of Machines 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 322 Organic Waste Management 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 501 Simulation and Modelling 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 504 Instrumentation and Control 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 518 Bio-Treatment of Wastes 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

BREE 525 Climate Control for Buildings 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer