Editing Food engineering (section)

{{Short description|Field of applied physical sciences}}
[[File:Factory Automation Robotics Palettizing Bread.jpg|thumb|Bread factory in Germany]]
'''Food engineering''' is a scientific, academic, and professional field that interprets and applies principles of [[engineering]], [[science]], and [[mathematics]] to [[Food processing|food manufacturing]] and operations, including the processing, [[Food industry|production]], handling, [[Food storage|storage]], [[Food preservation|conservation]], control, [[Food packaging|packaging]] and [[Food distribution|distribution]] of food products.<ref name=":04">{{Citation|last1=Heldman|first1=Dennis R.|title=The Beginning, Current, and Future of Food Engineering: A Perspective|date=2010|url=https://link-springer-com.libproxy1.usc.edu/chapter/10.1007/978-1-4419-7475-4_1|work=Food Engineering Series|pages=3–18|place=New York, NY|publisher=Springer New York|doi=10.1007/978-1-4419-7475-4_1|isbn=978-1-4419-7474-7|access-date=2020-11-01|last2=Lund|first2=Daryl B.|url-access=subscription}}</ref><ref name=":14">{{Cite web|title=EOLSS eBook – Food Engineering|url=https://www.eolss.net/ebooklib/bookinfo/food-engineering.aspx|access-date=2020-11-01|website=eolss.net}}</ref> Given its reliance on [[food science]] and broader engineering disciplines such as [[Electrical engineering|electrical]], [[Mechanical engineering|mechanical]], [[Civil engineering|civil]], [[Chemical engineering|chemical]], [[Industrial engineering|industrial]] and [[Agricultural engineering|agricultural]] engineering, food engineering is considered a multidisciplinary and narrow field.<ref name=":04" /> 

Due to the complex nature of food materials, food engineering also combines the study of more specific chemical and physical concepts such as [[biochemistry]], [[microbiology]], [[food chemistry]], [[thermodynamics]], [[transport phenomena]], [[rheology]], and [[heat transfer]].<ref name=":14" /> Food engineers apply this knowledge to the cost-effective design, production, and commercialization of sustainable, safe, nutritious, healthy, appealing, affordable and high-quality ingredients and foods, as well as to the development of food systems, machinery, and instrumentation.<ref name=":23">{{Cite journal|last1=Saguy|first1=I. Sam|last2=Roos|first2=Yrjö H.|last3=Cohen|first3=Eli|date=2018-06-01|title=Food engineering and food science and technology: Forward-looking journey to future new horizons|url=http://www.sciencedirect.com/science/article/pii/S146685641830119X|journal=Innovative Food Science & Emerging Technologies|language=en|volume=47|pages=326–334|doi=10.1016/j.ifset.2018.03.001|s2cid=102701480 |issn=1466-8564|url-access=subscription}}</ref><ref>{{Cite book|last=Meghwal|first=Murlidhar|editor-first1=Murlidhar |editor-first2=Megh R |editor-last1=Meghwal |editor-last2=Goyal |date=2016-11-18|title=Food Engineering|url=https://doi.org/10.1201/9781315366258|doi=10.1201/9781315366258|isbn=9781771883696 }}</ref>