Advances in Food Science, Processing and Technology

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.