Food Engineering
Food engineering involves a detailed study of numerous unit operations and a fundamental understanding of momentum, heat and mass transfer relevant to Food processing. This chapter introduces concepts relevant to the hygienic design of equipment used for processing, handling and storage of foods, application of common process control systems, and approaches used in handling wastewater generated in a food processing plant. In food method Engineering, developing quantitative models for advanced processes like cookery and meat preparation underneath numerous heating modes (such as microwave and infrared) and their combos, with a goal to enhance their safety and quality. In area life support, we tend to area unit coming up with and testing energy-efficient systems for water recovery from solid wastes, appropriate for long run missions and planetary colonies.
- Agriculture engineering
- Food and Bioprocess Technology
- Food Preservation Techniques
- Mechanical engineering
- Chemical engineering
Related Conference of Food Engineering
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Food Engineering Conference Speakers
Recommended Sessions
- Dairy Food Technology
- Nano Technology in Food Industry
- Agri Food Technology
- Current Advances in Nutrition & Food Sciences
- Current Trends in Food Technology
- Food Adulteration
- Food Analysis and Quality Control
- Food Biotechnology
- Food Engineering
- Food Marketing and Economics
- Food Packaging
- Food Poisoning and Regulatory Toxicology
- Food Public Health & Hygiene
- Food Rheology
- Food Safety, Quality and Policy
- Food Science and Food Chemistry
- Food Science and Technology
- Food Storage and Preservation
- Pharma and Nutraceuticals
- Probiotics
- Sports Nutrition
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