Food Engineering
Food engineering is a branch of engineering that applies engineering principles and technology to the manufacture and preservation of food. It is a multidisciplinary field which involves aspects of chemistry, physics, microbiology, applied mathematics, engineering and technology to design and develop processing, preservation, packaging and distribution systems for food. This technology helps to maintain the quality of food while making it available to a wider range of consumers. In addition, it allows foods to be stored longer and transported over long distances with minimal spoilage. Moreover, food engineering is an important tool for improving the nutritional quality of food products by providing the necessary nutrients, vitamins and minerals in a safe, efficient and cost effective manner.
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