Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products.[1][2] Given its reliance on food science and broader engineering disciplines such as electrical, mechanical, civil, chemical, industrial and agricultural engineering, food engineering is considered a multidisciplinary and narrow field.[1]
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, thermodynamics, transport phenomena, rheology, and heat transfer.[2] Food engineers apply this knowledge to the cost-effective design, production, and commercialization of sustainable, safe, nutritious, healthy, appealing, affordable and high-quality ingredients and foods, as well as to the development of food systems, machinery, and instrumentation.[3][4]
^ abHeldman, Dennis R.; Lund, Daryl B. (2010), "The Beginning, Current, and Future of Food Engineering: A Perspective", Food Engineering Series, New York, NY: Springer New York, pp. 3–18, doi:10.1007/978-1-4419-7475-4_1, ISBN 978-1-4419-7474-7, retrieved 2020-11-01
^Saguy, I. Sam; Roos, Yrjö H.; Cohen, Eli (2018-06-01). "Food engineering and food science and technology: Forward-looking journey to future new horizons". Innovative Food Science & Emerging Technologies. 47: 326–334. doi:10.1016/j.ifset.2018.03.001. ISSN 1466-8564. S2CID 102701480.
^Meghwal, Murlidhar (2016-11-18). Meghwal, Murlidhar; Goyal, Megh R (eds.). Food Engineering. doi:10.1201/9781315366258. ISBN 9781771883696.
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