Sessional Lecturer CHE462H1: Food Engineering
Date Posted: 10/6/2026
Req ID: 50470
Faculty/Division: Faculty of Applied Science & Engineering
Department: Dept of Chemical Eng.& Applied Chemistry
Campus: St. George (Downtown Toronto)
Description:
The quantitative application of chemical engineering principles to the large-scale production of food. Food processing at the molecular and unit operation levels. The chemistry and kinetics of specific food processes. The application of chemical engineering unit operations (distillation, extraction, drying) and food specific unit operations such as extrusion, thermal processing refrigeration/freezing.
Minimum Qualifications:
A graduate degree (Master’s or Doctorate) in Chemical Engineering, Food Engineering, Food Science, or a closely related discipline, with demonstrated knowledge of chemical engineering principles relevant to food processing. Experience with quantitative analysis and engineering applications involving heat and mass transfer, reaction kinetics, and/or unit operations is required.