Food Engineering

It is a very wide field of activities, encompassing many different disciplines. Among its domain of knowledge and action are:

Development of new Food products

Design of machinery and processes to produce foods, such as Homogenization , Food Additives , Flavoring , Coloring , Browning , Pasteurization , Fermentation

Biotechnological processes of food production

Choice and design of food Packaging materials

Design of Shelf Life factors, such as Preservation

Quality Control of food production

Food Safety measures in the production of foods

Design of processes for Microbiological and Chemical testing of foods.

Food engineering is directly or indirectly related to many other aspects of production of food, such as:

Nutrition

Agricultural Science

Fishery

Animal Husbandry

Plant Breeding

Agricultural Machinery

Meat Science

There are specific courses at graduate and postgraduate level for the training of food engineers in many countries.

Due to need of controlling food quality and safety, food engineering is a heavily regulated activity (e.g. Food And Drug Administration ).

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Food Engineering

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