Science Fair Project Encyclopedia
Food engineering is a sub-discipline of food science, dedicated to the engineering processes related to food production, particularly industrialized foods. Genetic engineering of plants and animals is not normally the work of a food engineer.
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:
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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