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.
Advances in classical unit operations in engineering applied to food manufacturing Progresses in the transport and storage of liquid and solid foods Developments in heating, chilling and freezing of foods Advanced mass transfer in foods Advances in cleaning and sanitation Low moisture content foods New chemical and biochemical aspects of food engineering and the use of kinetic analysis Process design and development of various alternative nonthermal food preservation methods using lethal agents such as high pressure, pulsed electric field[, UV, ultrasound, ozone and cold plasma. New techniques in dehydration, thermal processing, extrusion, liquid food concentration, membrane processes and applications of membranes in food processing Shelf-life, electronic indicators in inventory management, and sustainable technologies in food processing Modern packaging, cleaning, and sanitation technologies. Development of sensors systems for quality and safety assessment