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Food engineering is a branch of science which applies the principles of engineering and mathematics to food manufacturing. It also includes the analysis of various food related processes such as food conservation, food packaging, handling and distribution of food products. It is a multi-disciplinary field which employs the principles of mechanical, electrical, civil and agricultural engineering. Concepts of food microbiology, biochemistry and rheology also play an important role in applications of food engineering. Some of the important industrial processes studied under it for producing safe and sustainable food are refrigeration, evaporation, packaging, heat transfer and food safety management systems. It also makes use of advanced monitoring and control systems to facilitate automation and flexible manufacturing of food. The topics included in this book on food engineering are of utmost significance and bound to provide incredible insights to readers. It studies, analyses and uphold the pillars of food engineering and its utmost significance in modern times. This book is a complete source of knowledge on the present status of this important field.
