BSc in Food and Process Engineering

The B.Sc. in Food and Process Engineering is a 4-year full-time degree program that combines the expertise of three departments (Department of Food Processing and Preservation, Department of Food Engineering and Technology, and Department of Food Science and Nutrition) under the Faculty of Engineering. It teaches students how to use engineering principles to solve problems and challenges related to food production, processing, preservation, and other related aspects. The program covers a wide range of subject areas, namely food processing, food science, nutrition, food technology, food engineering, food packaging, food safety, food quality, and food business. It also includes basic engineering, language, and social science courses to provide students with a well-rounded education. Graduates of this program can pursue various career paths in the food industry in production management, quality control, food processing, research and development, safety and regulatory compliance, packaging and equipment design, and consulting in government, private, and non-profit sectors. This program is an excellent choice for those interested in the science and technology of food and its processes.