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Program Requirements
Required Courses (6 credits)
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BREE 600 Project/Internship Proposal (1 credit)
Overview
Bioresource Engineering : Preparation of research proposals for BREE 671 and BREE 672 research projects and/or preparation of the internship programs with government, non-governmental organizations or private sector, for BREE 601 and BREE 602.
Terms: Fall 2019, Winter 2020, Summer 2020
Instructors: Ngadi, Michael O (Fall) Ngadi, Michael O (Winter) Adamchuk, Viacheslav (Summer)
Restriction(s): This course is restricted to graduate students registered in the M.Sc.(A.) in Bioresource Engineering; Non-Thesis - Integrated Food and Bioprocessing.
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BREE 651 Departmental Seminar M.Sc. 1 (1 credit)
Overview
Bioresource Engineering : To give seminars and participate in discussions.
Terms: Fall 2019, Winter 2020
Instructors: Ngadi, Michael O (Fall) Ngadi, Michael O (Winter)
Restriction: Not open to students who have taken ABEN 651.
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BREE 652 Departmental Seminar M.Sc. 2 (1 credit)
Overview
Bioresource Engineering : To give seminars and participate in discussions.
Terms: Fall 2019, Winter 2020
Instructors: Ngadi, Michael O (Fall) Ngadi, Michael O (Winter)
Restriction: Not open to students who have taken ABEN 652.
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BREE 699 Scientific Publication (3 credits)
Overview
Bioresource Engineering : Review and critique papers that are published in field of the candidate. Prepare draft paper(s) following the format of leading journals in field of study undertaken.
Terms: Fall 2019, Winter 2020, Summer 2020
Instructors: Adamchuk, Viacheslav (Fall) Adamchuk, Viacheslav (Winter) Adamchuk, Viacheslav (Summer)
Periodic conferences
Restriction: Not open to students who have taken ABEN 699.
Complementary Courses (39 credits)
Minimum of 3 credits of graduate-level Statistics in any department
Minimum of 9 credits from courses selected from the following:
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BREE 518 Ecological Engineering (3 credits)
Overview
Bioresource Engineering : Concepts and practice of ecological engineering: the planned creation or management of a community of organisms, their nonliving surroundings, and technological components to provide services. Survey of applications such as constructed wetlands, aquatic production systems, green infrastructure for urban storm water management, environmental restoration. Taught cooperatively with a parallel course at University of Nebraska-Lincoln. Online collaboration with an interdisciplinary, international team is an important component of the course.
Terms: Winter 2020
Instructors: Clark, Grant (Winter)
One 3 hour lecture
Restriction: Not open to students who have taken ABEN 518.
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BREE 519 Advanced Food Engineering (3 credits)
Overview
Bioresource Engineering : Advanced topics in food engineering. Concepts of mathematical modelling and research methodologies in food engineering. Topics include heat and mass transfer in food systems, packaging and distribution of food products, thermal and non-thermal processing, rheology and kinetics of food transformations.
Terms: Winter 2020
Instructors: Ngadi, Michael O (Winter)
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BREE 520 Food, Fibre and Fuel Elements (3 credits)
Overview
Bioresource Engineering : Analysis and design incorporating the four elements required by organisms and biomass for food, fibre and fuel production (air, earth, energy, and water). Special emphasis will be placed on the demands and requirements of engineering systems to control these elements and allow optimal growth in semi-controlled and completely controlled environments.
Terms: Winter 2020
Instructors: Lefsrud, Mark (Winter)
Prerequisite: BREE 327
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BREE 530 Fermentation Engineering (3 credits)
Overview
Bioresource Engineering : Advanced topics in food and fermentation engineering are covered, including brewing, bioreactor design and control and microbial kinetics.
Terms: This course is not scheduled for the 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
3 lectures and one 3-hour lab
Prerequisite (Undergraduate): BREE 305 or equivalent
Graduate courses available to senior undergraduates with permission of the instructor
A fee of $110.90 covers the cost of the fermentation laboratory consumables and transportation costs for field trips which may include a brewery, winery and other fermentation operations. The fee is refundable only during the withdrawal period with full refund.
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BREE 531 Post-Harvest Drying (3 credits)
Overview
Bioresource Engineering : Heat and moisture transfer with respect to drying of agricultural commodities; techniques of enhancement of heat and mass transfer; drying efficiency and scale-up problems.
Terms: Winter 2020
Instructors: Raghavan, G S Vijaya (Winter)
Restrictions: U3 students or above. Not open to students who have taken ABEN 621 or ABEN 531.
This course carries an additional course charge of $44.78 to cover transportation costs for two field trips which may include at least two visits to distinctly different drying facilities in the field.
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BREE 532 Post-Harvest Storage (3 credits)
Overview
Bioresource Engineering : Active, semi-passive and passive storage systems; environmental control systems; post-harvest physiology and pathogenicity; quality assessment and control methodology; economic aspects of long-term storage.
Terms: This course is not scheduled for the 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
Restrictions: Not open to students who have taken ABEN 622 or ABEN 532.
This course carries an additional charge of $44.16 to cover the cost of transportation (bus rental) for local field trips. The fee is refundable only during the withdrawal with full refund period.
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BREE 535 Food Safety Engineering (3 credits)
Overview
Bioresource Engineering : The application of engineering principles to address microbial and chemical safety challenges in food processing, including intervention technologies (traditional and novel non-thermal intervention technologies, chemical interventions, and hurdle approach); control, monitoring and identification techniques (biosensors); packaging applications in food safety (active packaging, intelligent or smart packaging); and tracking and traceability systems.
Terms: Fall 2019
Instructors: Ngadi, Michael O (Fall)
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BREE 603 Advanced Properties: Food and Plant Materials (3 credits)
Overview
Bioresource Engineering : Advanced topics related the physico-chemical characteristics/properties of biological products: including mechanical, thermal, electromagnetic and functional properties. Emphasis will be on food constituents (nutraceuticals), plants of pharmaco-interest (phytochemicals), new sources of natural fibers and biofuel biomass.
Terms: This course is not scheduled for the 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
Prerequisite (s): Permission of instructor
Minimum of 12 credits selected from the following:
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BREE 601 Integrated Food and Bioprocessing Internship 1 (6 credits)
Overview
Bioresource Engineering : Placement in a government, non-governmental organization or private sector agency for 6 weeks of full- time work on a bioprocess and food security project (35 hr per week). Students will be responsible for defining a mandate, then performing and reporting on the work/research performed during the internship.
Terms: Fall 2019, Winter 2020, Summer 2020
Instructors: Ngadi, Michael O (Fall) Ngadi, Michael O (Winter) Adamchuk, Viacheslav; Ngadi, Michael O (Summer)
Prerequisite: BREE 600.
Restriction: This course is restricted to graduate students registered in the M.Sc.(A.) in Bioresource Engineering; Non-Thesis - Integrated Food and Bioprocessing.
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BREE 602 Integrated Food and Bioprocessing Internship 2 (6 credits)
Overview
Bioresource Engineering : Placement in a government, non-governmental organization or private sector agency for 6 weeks of full- time work on a bioprocess and food security project (35 hr per week). Students will be responsible for defining a mandate, then performing and reporting on the work/research performed during the internship.
Terms: Fall 2019, Winter 2020, Summer 2020
Instructors: Ngadi, Michael O (Fall) Ngadi, Michael O (Winter) Adamchuk, Viacheslav; Ngadi, Michael O (Summer)
Prerequisite: BREE 600.
Restriction: This course is restricted to graduate students registered in the M.Sc.(A.) in Bioresource Engineering; Non-Thesis - Integrated Food and Bioprocessing.
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BREE 671 Project 1 (6 credits)
Overview
Bioresource Engineering : Supervised research project.
Terms: Fall 2019, Winter 2020, Summer 2020
Instructors: Adamchuk, Viacheslav; Adamowski, Jan; Clark, Grant (Fall) Adamchuk, Viacheslav; Frigon, Dominic; Kang, Mary (Winter) George, Saji; Raghavan, G S Vijaya; Ngadi, Michael O; Orsat, Valerie; Adamchuk, Viacheslav (Summer)
Restriction: Not open to students who have taken ABEN 671 or ABEN 671D1/D2.
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BREE 672 Project 2 (6 credits)
Overview
Bioresource Engineering : Supervised research project.
Terms: Fall 2019, Winter 2020, Summer 2020
Instructors: Adamchuk, Viacheslav (Fall) Adamchuk, Viacheslav; Frigon, Dominic; Clark, Grant (Winter) Adamchuk, Viacheslav; Raghavan, G S Vijaya; Ngadi, Michael O; Frigon, Dominic; George, Saji (Summer)
Restriction: Not open to students who have taken ABEN 672 or ABEN 672D1/D2.
Minimum of 3 credits selected from the following:
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AGEC 630 Food and Agricultural Policy (3 credits)
Overview
Agricultural Economics : This course examines the role of government in the agriculture and food industry through the nature and causes of the problems addressed, the instruments and institutions by which policy is implemented and the effects of different policies. Emphasis is placed on the application of economic models to analyze policy problems.
Terms: This course is not scheduled for the 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
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AGEC 633 Environmental and Natural Resource Economics (3 credits)
Overview
Agricultural Economics : An advanced course in the theory and problems of environmental and resource economics and in the analytical techniques used to assess environmental and resource use issues.
Terms: Winter 2020
Instructors: Thomassin, Paul (Winter)
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AGEC 642 Economics of Agricultural Development (3 credits)
Overview
Agricultural Economics : This course focuses on the role of agriculture in economic development. Topics covered will be - development theories, economic efficiency, employment, technology adoption and structural change in developing countries. Also, agriculture, food and development policies and implications for long term planning will be discussed.
Terms: This course is not scheduled for the 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
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AGRI 510 Professional Practice (3 credits)
Overview
Agriculture : The ethical issues that face a professional in the workplace; professional ethics and deontology, professional responsibilities as related to the laws of labour, health, safety and risks to the environment, risk management and communication.
Terms: This course is not scheduled for the 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
Restriction: Course restricted to senior undergraduate and graduate students.
Minimum of 3 credits selected from the following:
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BTEC 502 Biotechnology Ethics and Society (3 credits)
Overview
Biotechnology : Examination of particular social and ethical challenges posed by modern biotechnology such as benefit sharing, informed consent in the research setting, access to medical care worldwide, environmental safety and biodiversity and the ethical challenges posed by patenting life.
Terms: This course is not scheduled for the 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
Restriction: U3 and over.
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FDSC 519 Advanced Food Processing (3 credits)
Overview
Food Science : Advanced technologies associated with food processing studied in more detail. Topics include food irradiation, reverse osmosis, super critical fluid extraction and extrusion.
Terms: Winter 2020
Instructors: Ramaswamy, Hosahalli (Winter)
Winter
3 lectures
Prerequisite: FDSC 330
Course offered in even years. Check with Graduate Program Supervisor.
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FDSC 535 Food Biotechnology (3 credits)
Overview
Food Science : Review of fundamental concepts of biochemistry, microbiology and biochemical engineering as it relates to traditional food fermentation as well as novel food biotechnological production.
Terms: This course is not scheduled for the 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
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FDSC 538 Food Science in Perspective (3 credits)
Overview
Food Science : Food industry, food properties, nutritive aspects, quality factors, and key preservation processes, with self-study linking these elements directly to specific commodities and product groups, their characteristics, chemistry and distinct manufacturing processes.
Terms: Winter 2020
Instructors: Taherian, Ali-Reza (Winter)
Fall
Restriction: Not open to students with an undergraduate degree in Food Science or currently majoring in Food Science. Open to U3 students and above.
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GEOG 515 Contemporary Dilemmas of Development (3 credits)
Overview
Geography : Analysis of acute geographic dilemmas of international development. Emphasis on 1) rural systems and the problems of agrobiodiversity, land tenure, conflict, food relief, refugees and migration, the peace process, geopolitics and diplomacy; 2) role of development programs and agendas of the international community, the workings of development On the Ground (TM).
Terms: This course is not scheduled for the 2019-2020 academic year.
Instructors: There are no professors associated with this course for the 2019-2020 academic year.
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NUTR 501 Nutrition in Developing Countries (3 credits)
Overview
Nutrition and Dietetics : This course will cover the major nutritional problems in developing countries. The focus will be on nutrition and health and emphasize young children and other vulnerable groups. The role of diet and disease for each major nutritional problem will be discussed.
Terms: Fall 2019
Instructors: Dallmann, Diana (Fall)
Fall
2 lectures and one seminar
Prerequisite: For undergraduate students, consent of instructor required
9 credits of any relevant graduate-level course chosen in consultation with the Program Director.
