Food Engineering

Undergraduate | 2026

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area/catalogue icon
Area/Catalogue
ENGP 2006
Course ID icon
Course ID
200695
Level of study
Level of study
Undergraduate
Unit value icon
Unit value
6
Course level icon
Course level
2
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Inbound study abroad and exchange
Inbound study abroad and exchange
The fee you pay will depend on the number and type of courses you study.
Yes
University-wide elective icon
University-wide elective course
Yes
Single course enrollment
Single course enrolment
Yes
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Note:
Course data is interim and subject to change

Course overview

In this course students will apply the basic principles of process engineering to application in the food processing industry. Concepts covered in other core chemical engineering courses are reinforced by providing practical applications of the process engineering concepts in the food processing industry. Topics presented illustrate applications of process engineering during the handling, processing, storage, packaging and distribution of food products. This course aligns with the program’s intent to demonstrate a chemical engineering body of knowledge and apply this knowledge along with critical thinking, creativity, and innovation for industrial and real-life complex problems.

  • Introduction Of Food Engineering
  • Preservation Process
  • Refrigeration Process
  • Freezing Process
  • Evaporation Process
  • Membrane Separation
  • Dehydration Process
  • Supplemental Process
  • Extrusion Process

Course learning outcomes

  • Apply chemical, biological and physico-chemical principles underlying food processing and storage
  • Apply chemical engineering principles to the design of food processes
  • Solve engineering design problems in food processing
  • Apply practical skills to the laboratory level of food processing related experiments

Prerequisite(s)

N/A

Corequisite(s)

N/A

Antirequisite(s)

N/A