Students must be registered in the B.Eng. degree program to apply for a Minor in Food Engineering.
The minor can be satisfied by taking the following additional courses:
| ACCT*1220 |
[0.50] |
Introductory Financial Accounting |
| BIOC*2580 |
[0.50] |
Introduction to Biochemistry |
| ENGG*2660 |
[0.50] |
Biological Engineering Systems I |
| ENGG*3830 |
[0.50] |
Bio-Process Engineering |
| FOOD*2150 |
[0.50] |
Introduction to Nutritional and Food Science |
| MICR*1020 |
[0.50] |
Fundamentals of Applied Microbiology |
| One of: |
|
|
| Two of: |
|
|
| One of: |
| FOOD*3160 |
[0.75] |
Food Processing I |
| FOOD*4520 |
[0.50] |
Utilization of Cereal Grains for Human Food |
|
| One of: |
| FOOD*2400 |
[0.50] |
Introduction to Food Chemistry |
| FOOD*3010 |
[0.50] |
Food Chemistry |
| FOOD*3230 |
[0.75] |
Food Microbiology |
| FOOD*3260 |
[0.50] |
Industrial Microbiology |
|
| *Students must incorporate a food engineering application as part of their capstone design course worth 1.0 credits in the
final semester of their B.Eng. major program. |
| NOTE: Courses taken for the minors are credited to appropriate elective areas.
|
