Food Process Engineering And Technology

The Master of Science in Food Process Engineering prepares students in all aspects relating to food processing, including the engineering principles of food, food process design, food biotechnology, and statistical quality process control. Graduates can accept research positions within the food processing industry or continue their studies in the pursuit of a Ph.D. in a food-related discipline.

The Master of Science in Food Process Engineering prepares students to conduct research to further understand the science of food processing and engineering in academia and the private sector, and at government health agencies.

Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products.[1][2] Given its reliance on food science and broader engineering disciplines such as electrical, mechanical, civil, chemical, industrial and agricultural engineering, food engineering is considered a multidisciplinary and narrow field.[1]

Due to the complex nature of food materials, food engineering also combines the study of more specific chemical and physical concepts such as biochemistry, microbiology, food chemistry, thermodynamics, transport phenomena, rheology, and heat transfer.[2] Food engineers apply this knowledge to the cost-effective design, production, and commercialization of sustainable, safe, nutritious, healthy, appealing, affordable and high-quality ingredients and foods, as well as to the development of food systems, machinery, and instrumentation.[3][4]

Evaporation is used to pre-concentrate, increase the solid content, change the color, and reduce the water content of food and liquid products.[6] This process is mostly seen when processing milk, starch derivatives, coffee, fruit juices, vegetable pastes and concentrates, seasonings, sauces, sugar, and edible oil. Evaporation is also used in food dehydration processes. The purpose of dehydration is to prevent the growth of molds in food, which only build when moisture is present.[5] This process can be applied to vegetables, fruits, meats, and fish, for example.[5]

To increase sustainability of food processing there is a need for energy efficiency and waste heat recovery. The replacement of conventional energy-intensive food processes with new technologies like thermodynamic cycles and non-thermal heating processes provide another potential to reduce energy consumption, reduce production costs, and improve the sustainability in food production.[8]

Heat transfer is important in the processing of almost every commercialized food product and is important to preserve the hygienic, nutritional and sensory qualities of food. Heat transfer methods include induction, convection, and radiation.[citation needed] These methods are used to create variations in the physical properties of food when freezing, baking, or deep frying products, and also when applying ohmic heating or infrared radiation to food.[citation needed] These tools allow food engineers to innovate in the creation and transformation of food products.

Three-dimensional (3D) printing, also known as additive manufacturing, is the process of using digital files to create three dimensional objects. In the food industry, 3D printing of food is used for the processing of food layers using computer equipment. The process of 3D printing is slow, but is improving over time with the goal of reducing costs and processing times. Some of the successful food items that have been printed through 3D technology are: chocolate, cheese, cake frosting, turkey, pizza, celery, among others. This technology is continuously improving, and has the potential of providing cost-effective, energy efficient food that meets nutritional stability, safety and variety.[12]

Biosensors can be used for quality control in laboratories and in different stages of food processing. Biosensor technology is one way in which farmers and food processors have adapted to the worldwide increase in demand for food, while maintaining their food production and quality high. Furthermore, since millions of people are affected by food-borne diseases caused by bacteria and viruses, biosensors are becoming an important tool to ensure the safety of food. They help track and analyze food quality during several parts of the supply chain: in food processing, shipping and commercialization. Biosensors can also help with the detection of genetically modified organisms (GMOs), to help regulate GMO products. With the advancement of technologies, like nanotechnology, the quality and uses of biosensors are constantly being improved.[12]

In the 1950s, food engineering emerged as an academic discipline,[2] when several U.S. universities included food science and food technology in their curricula, and important works on food engineering appeared.[2] Today, educational institutions throughout the world offer bachelors, masters, and doctoral degrees in food engineering. However, due to the unique character of food engineering, its training is more often offered as a branch of broader programs on food science, food technology, biotechnology, or agricultural and chemical engineering.[13] In other cases, institutions offer food engineering education through concentrations, specializations, or minors. Food engineering candidates receive multidisciplinary training in areas like mathematics, chemistry, biochemistry, physics, microbiology, nutrition, and law.

Food engineering is still growing and developing as a field of study, and academic curricula continue to evolve. Future food engineering programs are subject to change due to the current challenges in the food industry, including bio-economics, food security, population growth, food safety, changing eating behavior, globalization, climate change, energy cost and change in value chain, fossil fuel prices, and sustainability.[13] To address these challenges, which require the development of new products, services, and processes, academic programs are incorporating innovative and practical forms of training.[13] For example, innovation laboratories, research programs, and projects with food companies and equipment manufacturers are being adopted by some universities.[1][13] In addition, food engineering competitions and competitions from other scientific disciplines are appearing.[13]

With the growing demand for safe, sustainable, and healthy food, and for environmentally friendly processes and packaging, there is a large job market for food engineering prospective employees. Food engineers are typically employed by the food industry, academia, government agencies, research centers, consulting firms, pharmaceutical companies, healthcare firms, and entrepreneurial projects.[2][12] Job descriptions include but are not limited to food engineer, food microbiologist, bioengineering/biotechnology, nutrition, traceability, food safety and quality management.[3]

Food engineering has negative impacts on the environment such as the emission of large quantities of waste and the pollution of water and air, which must be addressed by food engineers in the future development of food production and processing operations. Scientists and engineers are experimenting in different ways to create improved processes that reduce pollution, but these must continue to be improved in order to achieve a sustainable food supply chain. Food engineers must reevaluate current practices and technologies to focus on increasing productivity and efficiency while reducing the consumption of water and energy, and decreasing the amount of waste produced.[5]

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.

Dr. Berk is a chemical engineer and food scientist with a long history of work in food engineering, including appointments as a professor at Technion IIT, MIT, and Agro-Paris and as a consultant at UNIDO, FAO, the Industries Development Corporation, and Nestle. He is the recipient of the International Association of Food and Engineering Life Achievement Award (2011), and has written 6 books (3 with Elsevier) and numerous papers and reviews. His main research interests include heat and mass transfer and kinetics of deterioration.

The Department of Food Science and Technology at UGA is seeking a highly motivated and creative individual to develop a Research and Teaching program in food process engineering. The successful applicant will provide leadership and scholarship in food processing and food engineering research and teaching. Specific responsibilities include (but are not limited to): (1) obtain extramural funds to support research and teaching programs, (2) establish a strong record of scholarly activity, (3) develop and teach undergraduate and graduate courses in the Food Science curriculum (this may also include teaching existing classes as assigned), and (4) direct PhD and MS degree students and postdoctoral associates. The candidate will be expected to actively participate in service activities in the Department of Food Science and Technology including participation in global programs. The University of Georgia recognizes and supports interdisciplinary programs. As such, the incumbent will be encouraged to collaborate with other faculty members across the Colleges of Agricultural and Environmental Sciences, Engineering, and Family and Consumer Sciences. Possible areas of research may include (but not limited to) novel thermal and non-thermal food processing technologies, improving efficiencies in food processing, and minimizing food losses in food processing and storage across the supply chain, innovative engineering, processing, and packaging approaches for addressing challenges of food safety, sustainability, and food waste. 781b155fdc