This program provides an introduction to the field of food engineering, with applications of chemical engineering principles to food
CERTIFICATE IN FOOD PROCESSING SPECIALIST Curriculum This program provides a broad working knowledge of technical elements of thermal processing systems
8 août 2013 · Engineering and Master of Science) or certificate with emphasis in food engineering (for those who a have a bachelor degree in engineering)
Comments from a food engineer who took one of our courses in the Fall/2012 taken as either a certificate or a full fledged master's program for people
Academic level Bachelor of Engineering (Food Engineering) Certificate awarded, and by whom Ministry of Education Duration of course
Admission Details of the Faculty of Food Engineering and Technology The British Secondary School Certificates (IGCSE, GCSE) • Academic Credentials
COURSES OFFERED IN TERM 1: SEPTEMBER-DECEMBER Course Description Pre-requisite Credits FNH 300 Principles of Food Engineering
COURSES OFFERED IN TERM 1: SEPTEMBER-DECEMBER Course Description Pre-Requisite Credits FNH 300 Principles of Food Engineering
Food Processing Technology Certificate #2513 Includes instruction in food engineering, food preservation and handling, food preparation, food
the discipline of Food Engineering for Bachelor's and Master's Degree First Year National Certificate Course in Mechanical Engineering Pitman
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107288_3LFS_AgriFoodBioTechnology_W17.pdf
Certificate in
Agri-Food Bio
Technology
Choose 5 courses (3/4-credit) from the list below.
COURSES OFFERED IN TERM 1: SEPTEMBER
-DECEMBER
Course Description Pre-requisite Credits
FNH 300 Principles of Food Engineering One of PHYS 101 or PHYS 107 3 FNH 301 Food Chemistry I One of CHEM 201, CHEM 205 and one of CHEM 203, CHEM 233 3 FNH 302 Food Analysis One of CHEM 201, CHEM 205 and one of CHEM 203, CHEM 233 3 FNH 413 Food Safety All of MICB 202, CHEM 233 3 FNH 415 Business Concepts in Food, Nutrition, and Health 3
FNH 497
(A, B, E)
Directed Studies in Food, Nutrition
and Health
FRE 302 Small Business Management in Agri-
food Industries
One of ECON 101, ECON 310 3
FRST 413 Ecological Plant Biochemistry Either a) all of BIOL 200, BIOL 201 and one of BIOL 209, 210; or b) all of FRST 200, FRST 210 3
COURSES OFFERED IN TERM 2:
JANUARY-APRIL
Course Description Pre-requisite Credits APBI 235 Biotechnology in Agricultural Food
Production
All of BIOL 112, 121, 140 3
APBI 440 Plant Genomics Co-req: BIOL 335 Molecular
Genetics
3 FNH 303 Food Product Development One of LFS 252. BIOL 300, EPSE
482, FRST 231, STAT 200
3
FNH 313 Microorganism in Food Systems BIOL 112 3
FNH 402 Functional Foods and Nutraceuticals 3
rd year standing 3 FNH 405 Microbiology of Food and Beverage
Fermentation
One of MICB 201, BIOL 203, BIOC
203. (Third-year standing
3 FNH 436 Integrated Functional Genomics BIOL 335 Molecular Genetics 3
FNH 497
(a, b, e)
Directed Studies in Food, Nutrition and Health
FRE 385 Quantitative Methods for Business
and Resource Management
One of ECON 101, ECON 310 and
one of LFS 252 BIOL 300, FRST 231,
STAT 200
3
For more information about these courses,
visit the Course Listings.