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

February 20-21, 2025

8th International Conference on Food Safety and Health

Amsterdam, Netherlands
February 24-25, 2025

31st International Conference on Clinical Nutrition

London, UK
March 10-11, 2025

7th World Summit on Health Nutrition

Paris, France
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24th International Congress on Nutrition and Health

Amsterdam, Netherlands
July 07-08, 2025

32nd European Nutrition and Dietetics Conference

Zurich, Switzerland
September 08-09, 2025

24th World Congress on Nutrition and Food Chemistry

Frankfurt, Germany
September 15-16, 2025

29th World Congress on Nutrition and Food Sciences

Aix-en-Provence, France
December 08-09, 2025

8th World Congress on Food and Nutrition

Rome, Italy

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