Food engineering refers to the aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer.

Food engineering is a very wide field of activities. Among its domain of knowledge and action are:

• Design of machinery and processes to produce foods
• Design and implementation of food safety and preservation measures in the production of foods
• Biotechnological processes of food production
• Choice and design of food packaging materials
• Quality control of food production

See also

• Food and Bioprocess Technology
• Contemporary Food Engineering
• Food science
• Agricultural engineering
• Aseptic Processing
• Food chemistry

External links

Food portal

• Food Engineering Magazine
• Food Engineering News from the IMechE
• Institute of Food Technologists Food Engineering Division website
• American Society of Agricultural and Biological Engineers Official Site
• American Institute of Chemical Engineers Food, Pharmaceuticals, and Bioengineering Division
• AACC International Engineering and Processing Division
• Trident Packaging,Supplier of high quality shrink wrapping machinery,UK

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