Food engineering is a multidisciplinary field that applies principles of engineering, science, and mathematics to food manufacturing and operations1. It involves the processing, production, handling, storage, conservation, control, packaging, and distribution of food products1. Food engineers use their knowledge of food science and engineering disciplines such as electrical, mechanical, civil, chemical, industrial, and agricultural engineering to design cost-effective and sustainable food products12.
The traditional focus of food engineering was preservation. This involved stabilizing and sterilizing foods, preventing spoilage, and preserving nutrients in food for prolonged periods of time1. More specific traditional activities include food dehydration and concentration, protective packaging, canning and freeze-drying1. The development of food technologies was greatly influenced by wars and long voyages where long-lasting and nutritious foods were essential for survival12. Other ancient activities include milling, storage, and fermentation processes2.
Today’s focus of food engineering has shifted to food quality, safety, taste, health, and sustainability2. Food engineers apply their knowledge to the development of high-quality ingredients and foods that are safe, nutritious, healthy, appealing, affordable and sustainable. They also develop food systems, machinery, and instrumentation13.
The following are some of the applications and practices used in food engineering to produce safe, healthy, tasty, and sustainable food:
- Refrigeration and freezing: The main objective of refrigeration and/or freezing is to preserve the quality and safety of food materials. Refrigeration and freezing contribute to the preservation of perishable foods and to the conservation of some food quality factors such as visual appearance, texture, taste, flavor, and nutritional content. Freezing food slows the growth of bacteria that could potentially harm consumers1.
- Evaporation: Evaporation is used to pre-concentrate liquid products by reducing their water content. This process is mostly seen when processing milk, starch derivatives, coffee, fruit juices, vegetable pastes and concentrates, seasonings, sauces, sugar, and edible oil1.
- Drying: Drying is used to remove moisture from solid or semi-solid foods. This process helps in extending the shelf life of foods by reducing microbial growth. Drying can be achieved through various methods such as sun drying or using specialized equipment like spray dryers or freeze dryers1.
- Thermal processing: Thermal processing involves heating or cooling foods to achieve specific objectives such as pasteurization or sterilization. This process helps in reducing microbial growth in foods while preserving their nutritional value1.
- Extrusion: Extrusion is a process that involves forcing a mixture through a die under high pressure to create a specific shape. This process is commonly used in the production of breakfast cereals or snack foods like chips1.
In conclusion, food engineering plays a vital role in ensuring that we have access to safe and nutritious foods. It combines principles from various fields such as engineering sciences with food sciences to create innovative solutions for producing high-quality foods that are both appealing and sustainable.
Reference;
- Toledo, R. T., Singh, R. K., & Kong, F. (2018). Fundamentals of Food Process Engineering. SpringerLink1
- Akgun, M., Akgun, N. A., & Dincer, S. (2000). Extraction and modeling of lavender flower essential oil using supercritical carbon dioxide. Ind Eng Chem Res, 39(2), 473-4772
- MDPI. (n.d.). Food Engineering and Technology - A section of Foods. MDPI AG3
