Food engineering encompasses a wide range of activities. Food engineers are employed in food processing, food machinery, packaging, ingredient manufacturing, instrumentation, and control. Firms that design and build food processing plants, consulting firms, government agencies, pharmaceutical companies, and health-care firms also employ food engineers. Specific food engineering activities include:
design and installation of food/biological/pharmaceutical production processes;
design and operation of environmentally responsible waste treatment systems;
marketing and technical support for manufacturing plants.
In the development of food engineering, one of the many challenges is to employ modern tools, technology, and knowledge, such as computational materials science and nanotechnology, to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering study. New packaging materials and techniques are being developed to provide more protection to foods, and novel preservation technology is emerging. Additionally, process control and automation regularly appear among the top priorities identified in food engineering. Advanced monitoring and control systems are developed to facilitate automation and flexible food manufacturing. Furthermore, energy saving and minimization of environmental problems continue to be important food engineering issues, and significant progress is being made in waste management, efficient utilization of energy, and reduction of effluents and emissions in food production.
Typical topics include:
Advances in classical unit operations in engineering applied to food manufacturing
Progresses in the transport and storage of liquid and solid foods
Developments in heating, chilling and freezing of foods
Advanced mass transfer in foods
Advances in cleaning and sanitation
Low moisture content foods
New chemical and biochemical aspects of food engineering and the use of kinetic analysis
Process design and development of various alternative nonthermal food preservation methods using lethal agents such as high pressure, pulsed electric field, UV, ultrasound, ozone and cold plasma.
New techniques in dehydration, thermal processing, extrusion, liquid food concentration, membrane processes and applications of membranes in food processing
Shelf-life, electronic indicators in inventory management, and sustainable technologies in food processing
Modern packaging, cleaning, and sanitation technologies.
^Howard Q. Zhang Gustavo V. Barbosa‐Cánovas V.M. Balasubramaniam C. Patrick Dunne Daniel F. Farkas James T.C. Yuan (2011). Nonthermal Processing Technologies for Food. Newyork: Wiley. ISBN9780470958360.
^Balasubramaniam, V.M., Barbosa-Cánovas, Gustavo V., Lelieveld, Huub L.M. (2016). High Pressure Processing of Food Principles, Technology and Applications. Springer. ISBN978-1-4939-3234-4.CS1 maint: multiple names: authors list (link)
^Gustavo V. Barbosa-Canovas, Q. Howard Zhang. Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications. Taylor & Francis. ISBN9781566767835.
^Tatiana Koutchma, Larry J. Forney, Carmen I. Moraru (2019). Ultraviolet Light in Food Technology: Principles and Applications. CRC Press. ISBN9780367385934.CS1 maint: multiple names: authors list (link)
^Hao FengGustavo Barbosa-CanovasJochen Weiss (2011). Ultrasound Technologies for Food and Bioprocessing. Springer.
^Colm O'Donnell B. K. Tiwari P. J. Cullen Rip G. Rice (2012). Ozone in Food Processing. Blackwell Publishing Ltd. ISBN9781118307472.
^NN Misra, Oliver Schlüter, PJ Cullen. Cold Plasma in Food and Agriculture: Fundamentals and Applications. Elsevier. ISBN978-0128013656.CS1 maint: multiple names: authors list (link)
^García, MR; Vilas, C; Herrera, JR; Bernárdez, M; Balsa-Canto, E; Alonso, AA (2 September 2015). "Quality and shelf-life prediction for retail fresh hake (Merluccius merluccius)". International Journal of Food Microbiology. 208: 65–74. doi:10.1016/j.ijfoodmicro.2015.05.012. PMID26058006.
^Mabrook, M.F.; Petty, M.C. (2003). "Effect of composition on the electrical conductance of milk". Journal of Food Engineering. 60 (3): 321–325. doi:10.1016/S0260-8774(03)00054-2.
^Damez, J.L.; Clerion, S.; Abouelkaram, S.; Lepetit, J. (2008). "Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing". Journal of Food Engineering. 85 (1): 116–122. doi:10.1016/j.jfoodeng.2007.07.026.
^Rehman, M.; Abu Izneid, J.A.; Abdullha, M.Z.; Arshad, M.R. (2011). "Assessment of quality of fruits using impedance spectroscopy". International Journal of Food Science & Technology. 46 (6): 1303–1309. doi:10.1111/j.1365-2621.2011.02636.x.
^Harker, F.R.; Forbes, S.K. (1997). "Ripening and development of chilling injury in persimmon fruit: An electrical impedance study". New Zealand Journal of Crop and Horticultural Science. 25 (2): 149–157. doi:10.1080/01140671.1997.9514001.