Food Process Engineering

Food Process Engineering is an understanding of the chemical and biological changes associated with food spoilage that result in the development of processes to control them. To preserve and transform raw commodity successfully into safe, nutritious, and convenient foods, economically and consistently, food engineers utilize a variety of processes involving heat, cold, and automated mechanical devices. 

Food Packaging conference explores several new food processing technologies that are of huge interest in relation to food safety and quality. With the rapid adaptation, modification, and infusion of new processes and instrumentation, consumers can have access to safe, nutritious, high-quality products through the governing principles of mathematical modelling. It also covers some of the latest development in food engineering, such as the role of encapsulation in food and nutrition and innovative and intelligent food packaging technologies. It also looks at non-thermal processes, such as pulsed electric fields, pulsed light, high hydrostatic pressure and ionizing radiation, the use of biosensors in food engineering, and milk pasteurization by microwave.  The process engineering also deals with the effect of raw materials converted into the processed food products on human health and presents some new engineering methods to produce products, such as structuring of edible oil using oleogelators, three-dimensional printing of food: and extraction technology from rice for volatile aroma compounds.

  • Food Preservation by Canning
  • Physical Separation of Food Components
  • Heat and Mass Transfer
  • Extrusion Technology
  • Reaction Kinetics
  • Food Security

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