Food engineering
From Wikipedia, the free encyclopedia
Food engineering refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer.
Food engineering is a very wide field of activities. Among its domain of knowledge and action are:
- Design of machinery and processes to produce foods
- Design and implementation of food safety and preservation measures in the production of foods
- Biotechnological processes of food production
- Choice and design of food packaging materials
- Quality control of food production
[edit] See also
[edit] External links
</div>- Food Engineering Magazine
- Institute of Food Technologists Food Engineering Division website
- American Institute of Chemical Engineers Food, Pharmaceuticals, and Bioengineering Division
- AACC International Engineering and Processing Division
| Food Science |
|---|
| Food allergy • Food chemistry • Food engineering • Food law • Food microbiology • Food packaging • Food processing • Food quality • Foodservice • Food technology • Nutrition • Product development • Sensory analysis |
es:Ingeniería de alimentos ht:Jeni manje pt:Engenharia de Alimentos th:วิศวกรรมอาหาร tr:Gıda mühendisliği
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