What is the specialty of food engineering ?

Food engineering is a scientific, academic, and professional field that explains and applies the principles of engineering, science and mathematics to food processing and operations, including processing, production, handling, storage, conservation, control, packaging and distribution of food products. Because of its reliance on food science and broader engineering disciplines such as electrical, mechanical, civil, chemical, industrial and agricultural engineering, food engineering is a multidisciplinary and narrow field.
Due to the complex nature of nutrients, food engineering also combines the study of more specific chemical and physical concepts such as biochemistry, microbiology, food chemistry, thermodynamics, transport phenomena, rheology and heat transfer. Food engineers apply this knowledge to cost-effective design, production and commercialization of sustainable, safe, nutritious, healthy, attractive, affordable and high-quality ingredients and foods, as well as to the development of food systems, machinery and appliances.

History of food engineering:

Although food engineering is a relatively recent and evolving field of study, it relies on well-established concepts and activities. The traditional focus of food engineering was conservation, which included fixation and sterilisation of foods, prevention of damage, and preservation of nutrients in food for long periods of time, and more specific traditional activities included food drying and concentration, protective packing, and freeze-drying. The development of food technologies has been greatly influenced and induced by long wars and journeys, including space flights, where long-term and nutritious foods were essential for survival. Other older activities include milling, storage and fermentation. Although many traditional activities remain a source of concern and underlie current techniques and innovations, the focus of food engineering has recently shifted to food quality, safety, taste, health and sustainability.

The importance of studying food engineering :

Food engineering plays an important role in food production to achieve high quality. The growing discrimination of consumer taste has led to pressures to improve the flavor quality of food products at ever greater stages: simple sets of basic taste components; To the "flavor" phase, where basic taste and flavors are combined; to the "co-tasting" phase, which includes food strength; To the higher stage of integral taste, where cultural and psychological factors play a role. These trends have created demand for food products that offer high-quality food. Food production at such levels will require approaches based on new food engineering. Dr. Toshimasa Yano, Professor Emeritus at the University of Tokyo, also pointed out that food production faces many challenges: The unpredictability of the physical properties of raw materials; Over-reliance on sensory tests and inadequate subjectivity in quality assessments; Many changes occur simultaneously during food processing. This paper will seek to address the role of food engineering in improving quality in food production processes. Examples used to illustrate these issues will include: A quantitative assessment of the state of the bread dough. quantification of factors affecting the severity of sterile sterilization; quantification

Food engineering courses:

• Basic engineering sciences of chemistry and physics
• Descriptive engineering and geometry
• Study of pollutants from certain food industries

 

Fields of work for the food engineering major:

• Work on food-related companies or research laboratories.
• Work in the management and supervision of large food stores.
• Work in food and canning companies.
• Work in formula production companies and food containers.

The best universities to study food engineering in Turkey:

• Istanbul Aidin University
• Sabah Eldin Zaiem university
• Izmir Economic university
• yedi tebbeh university