Food Engineering

►Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. Physics, chemistry, and mathematics are fundamental to understanding and engineering products and operations in the food industry.✦

【Topics Covered Based On Below Concepts】

►Food engineering

►Food technology

►Food preservation

►Food packaging

►Materials Used in Food Packaging

►Food grading

►Constituents of Food and Its Functions

►Sources of Carbohydrates

►Fats

►Vitamins

►Minerals

►Iron

►Potassium

►Iodine

►Zinc

►Copper

►Other Trace Elements

►Steam Production and Utilization

►Crop Production-Waste Management and Utilization

►Food processing

►Benefits and drawbacks

►Drying and Cooling of Food Products

►Thermal Properties of Foods

►Food Freezing Technology

►Physical Properties of Food Materials

►Food Freezing Technology

►Methodology

►Heat Exchanger

►Continuous-flow Heat Exchangers

►Jacketed Pans