Section outline

  • Food engineering
    Food engineering is a multidisciplinary field that interprets and applies principles of
    engineering, science, and mathematics to food manufacturing and operations, including the
    processing, production, storage, conservation, control, and distribution of food products. Due
    to the complex nature of food materials, food engineering also combines the study of more
    specific chemical and physical concepts such as biochemistry, microbiology, food chemistry,
    and heat transfer