Introduction to Food Engineering

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Food engineering is an interdisciplinary field, which combines diverse aspects of microbiology, applied physical sciences, chemistry and engineering for food and related industries. It is concerned with the application of principles of agricultural engineering, mechanical engineering and chemical engineering. It is also responsible for the development of technology that is essential for the cost-effective production and commercialization of food products and services. It includes various activities such as food processing, packaging, instrumentation, ingredient manufacturing, etc. Food engineering also uses advanced monitoring and control systems to facilitate automation and flexible manufacturing of food. This textbook is compiled in such a manner, that it will provide in-depth knowledge about the theory and practice of food engineering. It studies, analyses and upholds the pillars of this discipline and its utmost significance in modern times. Those in search of information to further their knowledge will be greatly assisted by this book.