Food engineering in a food technology curriculum
1982
Moy, J. H.
Food Engineering, the application of various engineering principles and physical laws to plant design, processing, manufacturing and packaging of foods, is one of several subdisciplines in a Food Technology curriculum. Food Engineering provides training to a student for a career in the food industry or in food research. A student should become well versed in such basic topics as thermodynamics, heat and mass transfer, fluid mechanics, psychrometry, refrigeration, thennal processing and certain unit operations, all involving food processing systems. Advanced training in Food Engineering would deal with such topics as equipment and plant design, applied biochemical kinetics, energy conservation, alternative energy sources, separation processess, process optimization, and economic feasibility, etc.Developing as well as developed countries are faced today with three major crises: rapdily expanding populations, limited food supplies and depleting energy reserves. Trained food engineers and food technologists are needed urgently to help improve food quality and the supply of foodandto help make better use of our diminishing resources and energy.
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