Food Engineering
Food
Engineering is the study of
processing; packaging and delivery of food in a safe and efficient way. Food
engineering principle applies to all canned, bagged and boxed food to maintain
their nutrition throughout the supply chain till it reaches the consumer.
Food
engineering encompasses machines used in the manufacturing
plant to storage systems on transport
trucks. By designing and
operating food processing plants food engineers control the health and safety
of food production. They also work for waste management, genetic modification
of foods and pharmaceutical health
care industries. Design of processing, packaging,
handling of storage equipment, machinery, scale-up of prototype
food processes, regulation, protection of the public health, product research
development and technical sales all come under the area of food engineering.
Edelweiss
Journal of Food Science and Technology publishes articles
related to food science and technology and cover various topics such as
nutrition, health, dietetics, clinical nutrition and many more. Articles related to food engineering can be
research, review or Case reports. All of these types of manuscripts are
welcomed to publish in the Edelweiss
Journal of Food Science and Technology. This Journal is
running by Edelweiss publications with eminent editors for peer review process.
PDF
