Master of Food Process Engineering


Candidates are required to take a total of 32 credit hours, 18 of which must be from the core courses listed below, six to eight credit hours must be selected from FdSN elective courses, and six to eight credit hours must be selected from the Department of Chemical and Biological Engineering courses. Courses are offered at the Illinois Institute of Technology Mies Campus or via internet with the exception of FDSN 506.

Core Courses (18)
FDSN 505Food Microbiology3
FDSN 506Food Microbiology Laboratory 13
FDSN 521Food Process Engineering3
FDSN 522Advanced Food Process Engineering3
FDSN 524Fundamentals of Food Science3
FDSN 541Principles of Food Packaging3
Electives (12-16)
Select six to eight credit hours from the following:6-8
Advanced Nutritional Biochemistry 3
Development, Delivery, and Dissemination3
Food Biotechnology3
Food Analysis3
Food Product Development3
Food Law and Regulations3
Low-Acid Canned Food Regulations and Microbiology3
Food Engineering Process Delivery3
Engineering Principles of Food3
HACCP Planning and Implementation3
Seminars in Food Science and Nutrition1
Special Projects 21-6
Special Problems 21-6
Select six to eight credit hours from the following:6-8
Statistical Tools for Engineers3
Numerical and Data Analysis3
Process Design I3
Statistical Quality and Process Control3
Bioprocess Engineering3
Biotechnological Processes in Environmental Engineering3
Physicochemical Processes in Environmental Engineering3

Minimum degree credits required: 32  


FDSN 506 is required unless the student has enough professional experience to allow a substitute class; the decision will be made by the FdSN program director.


Students can enroll in FDSN 594 and FDSN 597 with a maximum of six credit hours total between both courses with FdSN adviser approval. However, when FDSN 597 is used as a short course, the total credit hours must not exceed eight between FDSN 594 and FDSN 597.

Students may enroll in a ChBE course that is not listed above, with FdSN adviser approval.