Section: Introduction | Anglais technique et terminologie

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
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