What is Food Engineering?
Food Engineering is a branch of engineering which requires sound knowledge from differnet streams of engineering and sciences. In other words it is application of engineering and technology to food production, food processing, and bio-resources, turning raw materials into everyday familiar foods such as bread, biscuit, pasta, pizza, yoghurt and soft drinks. It also includes design food production and food processing systems and production machinery. According to Institute of Food Technology (IFT) “it is a discipline in which the engineering, biological and physical sciences are used”. In more simple words one can state that “it is engineering concerned with manufacturing and preparing food”. Therefore it is essential for one to have adequate knowledge of these basics concepts of which are applicable in food engineering. These can be broadly classified into- (a) Material and Energy Balance (b) Engineering thermodynamics (c) Fluid flow (d) Heat transfer (e) Mass transfer (f) Physical pro
