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. In the development of food engineering process, one of the many challenges is to employ modern tools, technology, and knowledge, such as computational materials science and nanotechnology, to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering study. New packaging materials and techniques are being developed to provide more protection to foods, and novel preservation technology is emerging.
- Novel Food Engineering Techniques
- Food and Biological Process Engineering
- Food Rheology & Sensory Analysis
- Industry, Developments and Challenges
- Sanitary Equipment and Facility Design
- Sanitary Equipment and Facility Design
Related Conference of Food engineering
February 24-25, 2021
3rd Global Summit on Food Science, Nutrition and Technology
Prague, Czech Republic
June 11-12, 2021
17th International Congress on Advances In Natural Medicines, Nutraceuticals & Neurocognition
Berlin, Germany
August 26-27, 2021
3rd International Conference on Agriculture Sciences and Farming Technology
Osaka, Japan
October 11-12, 2021
4th international conference on Agriculture, Food and Aqua
Cape Town, South Africa
Food engineering Conference Speakers
Recommended Sessions
- Advancement in Food Technology
- Food Allergies
- Food and Beverages
- Food Biotechnology
- Food chemistry
- Food Choice and Consumer Behavior
- Food engineering
- Food Microbiology
- Food Nano Technology
- Food Packaging and Preservation
- Food Preservation
- Food Processing and Technology
- Food Safety and Hygiene
- Food Toxicology
- Functional foods
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