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Bread factory in Germany

Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services.

Food engineering is a very wide field of activities. Prospective major employers for food engineers include companies involved in food processing, food machinery, packaging, ingredient manufacturing, instrumentation, and control. Firms that design and build food processing plants, consulting firms, government agencies, pharmaceutical companies, and health-care firms also hire food engineers. Among its domain of knowledge and action are:

• research and development of new foods, biological and pharmaceutical products
• development and operation of manufacturing, packaging and distributing systems for drug/food products
• design and installation of food/biological/pharmaceutical production processes
• design and operation of environmentally responsible waste treatment systems
• marketing and technical support for manufacturing plants.

[edit] Topics in food engineering

In the development of food engineering, one of the many challenges is to employ modern tools and knowledge, such as computational materials science and nanotechnology, to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering study. New packaging materials and techniques are being developed to provide more protection to foods, and novel preservation technologies are emerging. Additionally, process control and automation regularly appear among the top priorities identified in food engineering. Advanced monitoring and control systems are developed to facilitate automation and flexible food manufacturing. Furthermore, energy saving and minimization of environmental problems continue to be important food engineering issues, and significant progress is being made in waste management, efficient utilization of energy, and reduction of effluents and emissions in food production.

[edit] Contemporary Food Engineering Book Series

"Contemporary Food Engineering" book series is published by CRC Press / Taylor & Francis, a leading international renowned publisher. The Series Editor is Dr Da-Wen Sun, Professor of Food and Biosystems Engineering in University College Dublin.

• Computational Fluid Dynamics in Food Processing

• Food Engineering Aspects of Baking Sweet Goods

• Optical Monitoring of Fresh and Processed Agricultural Crops

• Optimization in Food Engineering

• Ultraviolet Light in Food Technology: Principles and Applications

• Advances in Food Dehydration

• Engineering Aspects of Thermal Food Processing

• Processing Effects on Safety and Quality of Foods

• Mathematical Modeling of Food Processing

• Extracting Bioactive Compounds for Food Products: Theory and Applications

• Deep Fat Frying

• Operations in Food Refrigeration

• Physicochemical Aspects of Food Engineering and Processing

[edit] See also

Food portal

• Cosmetics
• Pharmaceuticals
• Food Science
• Food Technology
• Aseptic Processing

[edit] External links

• Contemporary Food Engineering (CRC Press)
• Contemporary Food Engineering (Taylor & Francis)
• Contemporary Food Engineering (Routledge)
• Food Engineering Magazine
• Food Engineering News from the IMechE
• Institute of Food Technologists Food Engineering Division website
• Introduction to Food Engineering (Academic Press)
• METU Department of Food Engineering
• Ege University Department of Food Engineering
• Istanbul Technical University Department of Food Engineering
• Yeditepe University Department of Food Engineering
• Chamber of Food Engineers-Turkey