Food Chemistry and Engineering

Food Chemistry, Engineering, and Science

Food Chemistry: is the study of chemical processes and interactions of all biological and non-biological components of foods.

Food engineering: is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries. It includes, 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. Physics, chemistry, and mathematics are fundamental to understanding and engineering products and operations in the food industry.

Food Science: is the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing , and the improvement of foods for the consuming public.