Food Engineering

Food Engineering applies modern science and engineering to the manufacture and distribution of food. To accomplish this objective, an understanding of the basic principles and techniques of many disciplines, including chemistry, physics, economics, engineering microbiology, management, nutrition and public health, must be coupled with the ability to apply this knowledge to food processing and preservation as well as to marketing. Food engineers are concerned with the theoretical and practical aspects of the food industry that involve the food chain from the production of raw materials to the ultimate utilization of products by consumers. The curriculum balances fundamental principles and useful applications of the theory. Food engineers should be prepared to meet challenges of work in such areas as: cereals, dairy products, fruits and vegetables, meat, poultry and fish products or fabricated foods of the future. 

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