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 Engineering, Latest Innovations and R&D
  • Food and Biological Process Engineering
  • Sanitary Equipment and Facility Design
  • Food Traceability
  • Food Sustainability
  • Engineered Microbes
  • Food Rheology & Sensory Analysis
  • Industry, Developments and Challenges
  • Food Chemical Engineering
  • Current and Emerging Non-Thermal Food Processing Technologies and Their Application in Food Safety

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