Food Engineering Model: Past, Present and Future

Food engineering is a multi-facet area of applied physics which combines science, microbiology, and engineering knowledge for food and related industries. It is also supported by the principles of agricultural engineering, mechanical engineering and chemical engineering. Apart from these, physics, chemistry, and mathematics are the three pillars to understanding and engineering food products and operations in the food industry. Food engineers make available the technological information essential for the production and commercialization of food products and services in a cost effective manner. Food engineers are involved in a wide range of activities, starting from food ingredient, processing, instrumentation, packaging, manufacturing, to the quality control process.

Engineering properties of food materials

Rheological properties of food

Genetic engineering: The future of foods

Food-production systems for space, army and navy

Robotics potential in food production

Advancement of fermentation technology in food industry