FOOD
ENGINEERING
PROFESSION
Food Engineering is a multidisciplinary field of applied science based on the application of basic engineering knowledge on production, manufacturing, storage and distribution of high quality, safe, economical, and value-added foods with improved sensory and nutritional properties. Food engineers take part in any stage of food manufacturing chain, including the design of processing, handling, packaging and storage requirement and systems, scale-up of prototype food processes, machinery and equipment, product/process development, regulation and protection of public health, and technical sales. Therefore, their education should provide an understanding of the interactions of disciplines of engineering, biology, and food science in every aspect of the food production, distribution chain, including manufacturing, process, research and development, equipment and product design, product storage and preservation, and packaging.
