Food engineering is an academic, scientific, and professional discipline which applies and interprets principles of science, technology, and math to the food production, processing, preparation, processing, distribution, storage, preservation, and consumption of food. It can be said to encompass all the aspects of food processing. This discipline has many interrelated fields of study such as microbiology, chemistry, nutrition, business, physics, biotechnology, and agriculture. Food engineering has developed into a very broad subject because of the ever-changing trends in food supply, technological advances, and food safety. Food engineering is the key for global food security. It provides solutions for food issues such as food loss and food spoilage, food allergy prevention and management, food waste recycling, agricultural foodstuffs, food security, as well as health, safety, and nutritional assessment.
The food industry is among the world's largest and employs millions of people. It contributes to the economic growth and social development by providing employment, income, and a secure food supply. Besides these benefits, food engineering also contributes to public health, food safety, and nutrition, and creates new foods and food additives to improve human health and make food more palatable, affordable, and convenient. It improves the quality of the food produced by farmers and makes the food industry more efficient and competitive.
Technological advancements in the food industry have made it more convenient to produce, market, store, and consume food. In addition, changes in food production techniques and increased consumer awareness have contributed to the long-term prosperity of the food industry. As a result, food engineering has come a long way since its inception. Although many believe that food technology is confined only to growing and making food products, this is not the case.
Food technology involves the whole food production process from cultivation of food crops to their marketing. It also involves the study, application, development, testing, and evaluation of new and improved techniques and products. In the past, food engineering was primarily concerned with the agricultural industry but nowadays food engineering has developed into a diversified field. New techniques such as food blending and food distribution have become widespread in the food industry.
There are many food engineering programs that are offered at colleges and universities. Programs include plant nutrition, microbiology, biotechnology, food safety, and bioreactors. These courses prepare students for careers as food technologists, laboratory technicians, technologists, and researchers.
Today, there is a great demand for food engineers all over the world. They play a vital role in the food industry because they can solve problems that adversely affect the food supply. Some of these problems include water, food contaminants, food allergens, color, flavor, nutrition, . . . . . . and storage. They can also solve issues regarding the production of food, sanitation, packaging, etc. The food industry is dependent upon the food engineers for their continuous growth and advancements. Thus we can say that food engineering provides excellent career opportunities to these professionals.