Food engineering is a multidisciplinary program which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials.

Food engineering is a very wide field of activities.Prospective major employers for food engineers include companies involved in food processing, food machinery, packaging, ingredient manufacturing, instrumentation and control. Firms that design and build food processing plants, consulting firms, government agencies, pharmaceutical, and health-care firms also hire food engineers. Among its domain of knowledge and action are:

• Design of machinery and processes to produce foods , cosmetics and pharmaceuticals
• Design and implementation of food safety and preservation measures in the production of foods
• Biotechnological processes of production foods ,cosmetics and pharmaceuticals
• Choice and design of food packaging materials
• Quality control of foods,cosmetics and pharmaceuticals

See also

• Food and Bioprocess Technology
• Contemporary Food Engineering
• Food science
• Aseptic Processing
• Food chemistry

External links

Food portal

• Food Engineering Magazine
• Food Engineering News from the IMechE
• Institute of Food Technologists Food Engineering Division website
• American Institute of Chemical Engineers Food, Pharmaceuticals, and Bioengineering Division
• The Ohio State University,Food Engineering,USA
• METU Food Engineering,Ankara-Turkey
• Ege University,Food Engineering,Izmir-Turkey
• Istanbul Technical University,Food Engineering,Istanbul-Turkey
• Yeditepe University,Food Engineering,Istanbul-Turkey
• Chamber of Food Engineers-Turkey

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