Food Engineering is a field that applies principles from various scientific disciplines, including biology, chemistry and physics to develop new food products or improve existing ones. It involves using technical knowledge and skills in areas such as processing, preservation, packaging, safety, quality control, and nutrition to create innovative solutions for the food industry.
Food engineers work on developing new recipes, improving production processes, enhancing product shelf life, reducing waste, ensuring food safety, and optimizing the nutritional content of food products. They also use advanced techniques such as high-pressure processing, ultrafiltration, and extrusion to create novel foods with improved sensory attributes or health benefits.
In summary, Food Engineering is an interdisciplinary field that combines science and technology to develop innovative solutions for the food industry, ultimately improving the quality of life by providing safe, nutritious, and enjoyable food products.