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Everything about Food engineering
Field of applied physical sciences
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. Wikipedia →
🧭 Start here: a 6-step reading path
- Read the overview: Food engineeringA 5-minute orientation
- Skim a recent paper: Review on Nanoparticles and Nanostructured Materials: Bioimaging, Biosensing, Drug Delivery, Tissue Engineering, Antimicrobial, and Agro-Food ApplicationsInfluential work since 2022
- Pick up a classic book: Reviews of Environmental Contamination and ToxicologyThe most-reprinted book on the subject
- Read the landmark paper: Multiscale modeling in food engineeringCited 159 times
- Go sideways: PasteurizationA closely related topic
- Go sideways: Ultra-high-temperature processingA closely related topic
📖 Definitions
No dictionary entry for this exact phrase.
🗂️ The subject at a glance
🏆 Landmark papers (most cited)
Multiscale modeling in food engineering
Challenges facing food engineering
Computer-aided food engineering
Engineering the Dark Food Chain
Spartina green food ecological engineering
Food Nanozymology: Nanozyme Engineering Toward Future Food
Fuzzy food engineering
Fluid mechanics in food engineering
🆕 Influential since 2022
Review on Nanoparticles and Nanostructured Materials: Bioimaging, Biosensing, Drug Delivery, Tissue Engineering, Antimicrobial, and Agro-Food Applications
Polymeric Nanofibers via Green Electrospinning for Safe Food Engineering
Solid-State Fermentation Engineering of Traditional Chinese Fermented Food
Contribution of omics to biopreservation: Toward food microbiome engineering
Decellularization: Leveraging a Tissue Engineering Technique for Food Production
📚 Books worth reading
Reviews of Environmental Contamination and ToxicologyGeorge W. Ware · 1995
Food Quality AssuranceInteaz Alli · 2003
Reviews of Environmental Contamination and ToxicologyGeorge Ware · 2004
Food Plant SanitationMichael M. Cramer · 2006- 📕Food Engineering HandbookTheodoros Varzakas, Constantina Tzia · 2014
Innovative food processing technologiesKai Knoerzer · 2011- 📕Cooking As a Chemical ReactionZ. Sibel Ozilgen · 2014
Principles of fermentation technologyPeter F. Stanbury · 1984
Ranked by number of editions on Open Library, a rough measure of how lasting a book is.
🔗 Related topics
- Pasteurization In food processing, pasteurization (-isation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with…
- Ultra-high-temperature processing Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization is a food processing technology that sterilizes liquid food by heating…
- Food preservation Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition…
- Fish processing The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the…
- Shelf-stable food Shelf-stable food (also called non-perishable food, non-perishable(s), or ambient food) is food of a type that can be safely stored at room temperature…
- Cold-pressed juice Cold-pressed juice is juice that uses a hydraulic press to extract juice from fruit and vegetables, as opposed to other methods such as centrifugal or…
- Biochemical engineering Biochemical engineering, also known as bioprocess engineering, is a field of study with roots stemming from chemical engineering and biological engineering…
- Food processing Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from…