Introduction

Location:
Chemical Engineering Building
5273 DaCosta Row, Sexton Campus
PO Box 15000
Halifax, NS
B3H 4R2 

Telephone:     (902) 494-4597

Website:         https://www.dal.ca/faculty/engineering/peas/programs/graduate.html

Email:             peasgrad@dal.ca

Programs

• Biological Engineering
• Chemical Engineering
• Food Science

Biological Engineering

Biological Engineering applies natural science and engineering principles to the biological world. As such, Biological Engineering addresses a wide range of problems relating to the production and processing of environmental, food and other biomaterials, renewable energy and reusable resources. Emphasis is placed on optimizing design performance in dealing with biological materials and systems while preserving sustainability and protection of the environment. The Biological Engineering program has focused research in environmental engineering and biosystems engineering. Research projects therefore encompass both specific environmental concerns and the sustainable utilization of natural resources. The program has co-operative projects with faculty members in other universities both locally and internationally. Opportunities exist to participate in these research projects, providing wider experience and in which a specific component leads to a Master's or Doctorate degree. 

Chemical Engineering 

The Chemical Engineering program prepares students for careers in the chemical and process industries in a variety of related fields. These encompass, among others, the traditional areas of environmental control, plastics and polymers, pulp and paper, instrumentation and process control, petrochemicals, petroleum and natural gas processing, and energy conversion and utilization, as well as the growing fields of biotechnology, food processing, composite materials, corrosion and protective coatings, and manufacture of microelectronic components. The responsibilities assumed by Chemical Engineers include a wide range of activities such as research and development of novel products and processes, the design, development and operation of process plants, and management of technical operations and sales. Research opportunities leading to the Master’s and Doctorate degrees are offered in a wide range of topics within the Department, as well as in conjunction with other departments and a number of research centres on the campus. 

Food Science 

Food science applies basic scientific principles to food-related problems and is concerned with the functionality of food ingredients, the preservation of quality, and the delivery of nutrients throughout the food supply. Food scientists are therefore involved in food processing, product development, research and quality assurance programs, including the regulatory aspects of food ingredients and additives. Graduate degrees are awarded in Food Science at the Master’s and Doctoral levels with graduate level course work and research opportunities related to food process technology, edible oils, engineering design, food rheology, and beverage science. These graduate programs share some facilities with CIFT, a specialized resource centre for graduate education and research in food science and food process engineering with emphases in brewing and nutraceutical research.