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

Fingerprint

engineering
food
stabilization
chemical process
education
trend
biochemical process
health
food preservation

Cite this

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
Boom, R.M. ; Janssen, A.E.M. / Food Engineering. Encyclopedia of Agriculture and Food Systems. editor / N.K. van Alfen. Vol. 3 2014. pp. 154-166
@inbook{34e9b665bb4d4ff88b64cf60ee0c51c3,
title = "Food Engineering",
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.",
author = "R.M. Boom and A.E.M. Janssen",
year = "2014",
doi = "10.1016/B978-0-444-52512-3.00060-7",
language = "English",
isbn = "9780080931395",
volume = "3",
pages = "154--166",
editor = "{van Alfen}, N.K.",
booktitle = "Encyclopedia of Agriculture and Food Systems",

}

Boom, RM & Janssen, AEM 2014, Food Engineering. in NK 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

Food Engineering. / Boom, R.M.; Janssen, A.E.M.

Encyclopedia of Agriculture and Food Systems. ed. / N.K. van Alfen. Vol. 3 2014. p. 154-166.

Research output: Chapter in Book/Report/Conference proceedingChapter

TY - CHAP

T1 - Food Engineering

AU - Boom, R.M.

AU - Janssen, A.E.M.

PY - 2014

Y1 - 2014

N2 - 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.

AB - 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.

U2 - 10.1016/B978-0-444-52512-3.00060-7

DO - 10.1016/B978-0-444-52512-3.00060-7

M3 - Chapter

SN - 9780080931395

VL - 3

SP - 154

EP - 166

BT - Encyclopedia of Agriculture and Food Systems

A2 - van Alfen, N.K.

ER -

Boom RM, Janssen AEM. Food Engineering. In van Alfen NK, editor, Encyclopedia of Agriculture and Food Systems. Vol. 3. 2014. p. 154-166 https://doi.org/10.1016/B978-0-444-52512-3.00060-7