The academic content and curriculum of the Bachelor of Science in Food Engineering Program aims to provide students with a broad perspective on basic and advanced topics of the food industry. The program is typically completed over a four-year period and includes a variety of basic science, engineering and applied food science courses.
Basic Sciences and General Engineering Courses: The first year of the program generally focuses on basic sciences (mathematics, physics, chemistry, biology) and general engineering principles (thermodynamics, fluid mechanics, heat and mass transfer). These courses provide students with an understanding of the scientific and engineering principles that will underpin food engineering.
Food Science and Technology Courses: In the later years of the program, students study more specific topics of food science and technology in depth. These courses include food chemistry, food microbiology, food processing technologies, food preservation methods, food analysis and food quality control. These courses provide comprehensive knowledge of how food is processed, stored and presented to consumers.
Food Safety and Quality Management: Food safety and quality management courses provide information on safety standards, regulations and quality control systems in the food industry. These courses teach students the methods and practices needed to ensure that food products are safe and of high quality.
Laboratory and Applied Studies: The curriculum includes laboratory work and applied projects that put theoretical knowledge into practice. Students experience food processing techniques, analytical methods and testing procedures in a laboratory setting.
Project-Based Learning and Capstone Projects: Students usually undertake independent or group capstone projects in the final year of the program. These projects enable students to combine the theoretical knowledge and practical skills they have learned to create solutions to real-world problems.
Elective Courses and Specialization Areas: The program also includes a variety of elective courses that offer students the opportunity to specialize in specific areas. These courses may cover areas such as food biotechnology, functional foods, food packaging technologies, sustainable food systems.
Internship and Industry Experience: Most programs require students to do an internship or gain industry experience as part of their studies. This gives students experience working in the food industry and increases their chances of finding a job after graduation.
The Bachelor of Science in Food Engineering program aims to provide students with the theoretical knowledge and practical skills needed for a successful career in the food industry.