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Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries.
Food engineering includes: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Related Journals of Food Engineering
Journal of Food Engineering, International Journal of Food Engineering and Technology, Journal of Nutrition & Food Sciences, International Journal of Food Engineering, Journal of Food Science and Technology, International Journal of Food Engineering, International Journal of Food Science and Nutrition Engineering, Journal of Nutritional Health & Food Engineering, Food engineering, Japan Journal of Food Engineering, Food Science and Technology International.