Program Overview

Food Engineering Program

Overview

Food Engineering applies modern science and engineering to the manufacture and distribution of food. To accomplish this objective, an understanding of the basic principles and techniques of many disciplines, including chemistry, physics, economics, engineering microbiology, management, nutrition, and public health, must be coupled with the ability to apply this knowledge to food processing and preservation as well as to marketing.

Curriculum and Applications

Food engineers are concerned with the theoretical and practical aspects of the food industry that involve the food chain from the production of raw materials to the ultimate utilization of products by consumers. The curriculum balances fundamental principles and useful applications of the theory. Food engineers should be prepared to meet challenges of work in such areas as:

• Cereals
• Dairy products
• Fruits and vegetables
• Meat, poultry, and fish products
• Fabricated foods of the future

Departmental Overview

The Food Engineering program is part of a broader faculty that includes various engineering disciplines, such as:

• Aerospace Engineering
• Chemical Engineering
• Civil Engineering
• Computer Engineering
• Electrical and Electronics Engineering
• Engineering Science
• Environmental Engineering
• Geological Engineering
• Industrial Engineering
• Mechanical Engineering
• Metallurgical and Materials Engineering
• Mining Engineering
• Petroleum and Natural Gas Engineering

This comprehensive range of disciplines reflects the interdisciplinary nature of food engineering, which draws on principles from multiple fields to address the complex challenges of food production, processing, and distribution.