Novel Food Engineering Techniques
Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry, and engineering for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials. Physics, chemistry, and mathematics are fundamental to understanding and engineering products and operations in the food industry