Food engineering refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Agricultural engineers develop engineering science and technology in the context of agricultural production and processing and for the management of natural resources. ... Chemical engineering is the branch of engineering that deals with the application of physical science (e. ... An iconic image of genetic engineering; this autoluminograph from 1986 of a glowing transgenic tobacco plant bearing the luciferase gene, illustrating the possibilities of genetic engineering. ...
Food engineering is a very wide field of activities. Among its domain of knowledge and action are:
Design of machinery and processes to produce foods
Food safety is a scientific discipline describing the handling, preparation, and storage of food in ways that prevent Foodborne illness. ... Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor. ... The structure of insulin Biological technology is technology based on biology, especially when used in agriculture, food science, and medicine. ... Packaging is the enclosing of a physical object, typically a product that will be offered for sale. ... For the Jurassic 5 album, see Quality Control (album) In engineering and manufacturing, quality control and quality engineering are involved in developing systems to ensure products or services are designed and produced to meet or exceed customer requirements. ...
Food Reviews International, ISSN: 1525-6103 (electronic) 8755-9129 (paper), Taylor & Francis
Journal of Food Engineering, ISSN: 0260-8774, Elsevier
Journal of Food Processing and Preservation, ISSN: 1745-4549 (electronic) 0145-8892 (paper), Blackwell Publishing
Journal of Food Process Engineering, ISSN: 1745-4530 (electronic) 0145-8876 (paper), Blackwell Publishing
Categories: Engineering disciplines | Food science | Food and drink stubs | Engineering stubs Image File history File links Portal. ... Food science is a discipline concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. ... A food allergy is an immunologic response to a food protein. ... Food chemistry is the study of chemical processes of biological substances that are dead or dying. ... Food politics are the political aspects of the production, control, regulation, inspection and distribution of food. ... Food microbiology is the study of the microorganisms which inhabit, create or contaminate food. ... It has been suggested that this article or section be merged with Packaging and labelling. ... Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals. ... Food quality is the quality characteristics of food that is acceptable to consumers. ... The foodservice (or food service) industry generally encompasses those places, institutions, and companies responsible for any meal eaten away from home. ... The food technology room at Marling School in Stroud, Gloucestershire. ... The updated USDA food pyramid, published in 2005, is a general nutrition guide for recommended food consumption. ... Product Development is the process of development of products. ... sensory evaluation is ussually the evaluation of foods with the use of the human senses. ...
Foodengineering applies the principles of chemical engineering and food chemistry to the large-scale processing of food.
Foods must be nutritious, i.e., provide the essential nutrients for growth and health; they must be safe, free from dangerous micro-organisms and chemical contaminants; and, if they are to be consumed at all, they must be attractive in taste and appearance.
Foodengineers adapt the unit operations of traditional chemical engineering to the specific requirements of food processing.
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