File:AGRI.jpg

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English: Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education 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.

Food engineering is a very wide field of activities. Prospective major employers for food engineers include companies involved in food processing, food machinery, packaging, ingredient manufacturing, instrumentation, and control. Firms that design and build food processing plants, consulting firms, government agencies, pharmaceutical companies, and health-care firms also hire food engineers. Among its domain of knowledge and action are: research and development of new foods, biological and pharmaceutical products development and operation of manufacturing, packaging and distributing systems for drug/food products design and installation of food/biological/pharmaceutical production processes design and operation of environmentally responsible waste treatment systems

marketing and technical support for manufacturing plants.
Date
Source Own work
Author Sivamech.r

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I, the copyright holder of this work, hereby publish it under the following license:
w:en:Creative Commons
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Date/TimeThumbnailDimensionsUserComment
current12:32, 4 December 2011Thumbnail for version as of 12:32, 4 December 2011720 × 540 (134 KB)Sivamech.r (talk | contribs)

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