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Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. Given its reliance on food science and broader engineering disciplines, such as electrical, mechanical, civil, chemical, industrial and agricultural engineering, food engineering is considered a multidisciplinary and narrow field.
History
Although food engineering is a relatively recent and evolving field of study, it is based on long-established concepts and activities. More specific traditional activities include food dehydration and concentration, protective packaging, canning and freeze-drying . The development of food technologies was greatly influenced and urged by wars and long voyages, including space missions, where long-lasting and nutritious foods were essential for survival. This process is mostly seen when processing milk, starch derivatives, coffee, fruit juices, vegetable pastes and concentrates, seasonings, sauces, sugar, and edible oils. Evaporation is also used in food dehydration processes. The purpose of dehydration is to prevent the growth of molds in food, which only build when moisture is present.
Energy for food processing
To increase the sustainability of food processing, there is a need for energy efficiency and waste heat recovery. The replacement of conventional energy-intensive food processes with new technologies, like thermodynamic cycles and non-thermal heating processes, provides another potential to reduce energy consumption, reduce production costs, and improve the sustainability of food production.
Heat transfer in food processing
Heat transfer is important in the processing of almost every commercialized food product and is important to preserve the hygienic, nutritional and sensory qualities of food. Heat transfer methods include induction, convection, and radiation. These methods are used to create variations in the physical properties of food when freezing, baking, or deep frying products, and also when applying ohmic heating or infrared radiation to food. These tools allow food engineers to innovate in the creation and transformation of food products.
Food Safety Management Systems (FSMS)
A Food Safety Management System (FSMS) is "a systematic approach to controlling food safety hazards within a business in order to ensure that the food product is safe to consume." In some countries FSMS is a legal requirement, which obliges all food production businesses to use and maintain a FSMS based on the principles of Hazard Analysis Critical Control Point (HACCP). The ISO 22000 standard specifies the requirements for FSMS.
Emerging technologies
The following technologies, which continue to evolve, have contributed to the innovation and advancement of food engineering practices:thumb|254x254px|Production of cookies with automation
Three-dimensional printing of food
Three-dimensional (3D) printing, also known as additive manufacturing, is the process of using digital files to create three dimensional objects. In the food industry, 3D printing of food is used for the processing of food layers using computer equipment. The process of 3D printing is slow, but is improving over time, with the goal of reducing costs and processing times. Some of the successful food items that have been printed through 3D technology are: chocolate, cheese, cake frosting, turkey, pizza, celery, among others. This technology is continuously improving, and has the potential of providing cost-effective, energy efficient food that meets nutritional stability, safety and variety.
Biosensors
Biosensors can be used for quality control in laboratories and at different stages of food processing. Biosensor technology is one way in which farmers and food processors have adapted to the worldwide increase in demand for food, while maintaining their food production and quality high. Furthermore, since millions of people are affected by food-borne diseases caused by bacteria and viruses, biosensors are becoming an important tool to ensure the safety of food. They help track and analyze food quality during several parts of the supply chain: in food processing, shipping and commercialization. Biosensors can also help with the detection of genetically modified organisms (GMOs), to help regulate GMO products. With the advancement of technologies, like nanotechnology, the quality and uses of biosensors are constantly being improved. In other cases, institutions offer food engineering education through concentrations, specializations, or minors. Food engineering candidates receive multidisciplinary training in areas like mathematics, chemistry, biochemistry, physics, microbiology, nutrition, and law.
Food engineering is still growing and developing as a field of study, and academic curricula continue to evolve. Future food engineering programs are subject to change due to the current challenges in the food industry, including bio-economics, food security, population growth, food safety, changing eating behavior, globalization, climate change, energy cost and change in value chain, fossil fuel prices, and sustainability. Food engineers face the challenge of finding sustainable ways to produce to adapt to the growing population.
Human health
Food engineers must adapt food technologies and operations to the recent consumer trend toward the consumption of healthy and nutritious food. To supply foods with these qualities, and for the benefit of human health, food engineers must work collaboratively with professionals in other domains, such as medicine, biochemistry, chemistry, and consumerism.