Food Engineering

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Food engineering is a rapidly changing discipline. Traditionally, the main focus was on food preservation and stabilization, whereas trends now are on diversity, health, taste, and sustainable production. Next to a general introduction of the definition of food engineering, this article gives a historic overview of the discipline in time, discusses the main fields within the discipline such as thermal and nonthermal stabilization processes, separation and isolation processes, chemical and biochemical conversions, mixing and structuring processes. Education in food engineering is given separate attention. Finally, developments and challenges in preparing for the future are discussed.
Original languageEnglish
Title of host publicationEncyclopedia of Agriculture and Food Systems
EditorsN.K. van Alfen
Pages154-166
Volume3
DOIs
Publication statusPublished - 2014

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    Boom, R. M., & Janssen, A. E. M. (2014). Food Engineering. In N. K. van Alfen (Ed.), Encyclopedia of Agriculture and Food Systems (Vol. 3, pp. 154-166) https://doi.org/10.1016/B978-0-444-52512-3.00060-7