Food Engineering

Food engineering applies engineering principles to food processing equipment. Due to the quantitative nature of engineering, the food engineer’s fundamental tool is mathematics. Chemistry and microbiology are also important disciplines because the processes that food engineers are concerned with may involve chemical reactions, microbial interactions, or both. Food engineers will also be equipped with knowledge in physics and economics with a special understanding of food science, as well as basic and practical skills in food technology. The latter is a branch of food science that deals with the production processes that make foods.