Food Engineering

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. In the development of food engineering process, one of the many challenges is to employ modern tools, technology, 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 technology is emerging.

  • Novel Food Engineering Techniques
  • Food and Biological Process Engineering
  • Food Sustainability
  • Food Rheology & Sensory Analysis
  • Food Chemical Engineering
  • Industry, Developments and Challenges
  • Current and Emerging Non-Thermal Food Processing Technologies and Their Application in Food Safety
  • Sanitary Equipment and Facility Design

Related Conference of Food Engineering

November 14-15, 2019,

2nd Annual Meeting on Nutrition & Dietetics

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February 12-13, 2020

31st World Congress on Nutrition & Food Sciences

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23rd World Congress on Nutrition and Food Sciences

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March 26-27, 2020

24thAsia Pacific
Nutrition Meet and Expo

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April 13-14, 2020

31st Annual Congress on Nutrition & Food Sciences

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29thWorld Congress on Diet, Nutrition and Obesity

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26th European Nutrition and Dietetics Conference

Berlin, Germany
April 29-30, 2020

2nd World Congress on Child Nutrition and Health

Prague | Czech Republic
June 22-23, 2020

29th World Congress on Nutrition & Dietetics

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19th World Congress on Nutrition and Food Chemistry

Rome, Italy | September 23-24, 2020

Food Engineering Conference Speakers

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