Editing Food engineering (section)

== Application and practices ==
The following are some of the applications and practices used in food engineering to produce safe, healthy, tasty, and [[sustainable food system|sustainable food]]:

=== Refrigeration and freezing ===
[[File:Refrigeration_Warehouse.jpg|thumb|258x258px|Food distribution center with refrigeration technologies]]
The main objective of food refrigeration and/or freezing is to preserve the quality and safety of food materials. Refrigeration and freezing contribute to the preservation of perishable foods, and to the conservation some food quality factors such as visual appearance, texture, taste, flavor and nutritional content. Freezing food slows the growth of bacteria that could potentially harm consumers.<ref name=":33" />

=== Evaporation ===
Evaporation is used to pre-concentrate, increase the solid content, change the color, and reduce the water content of food and liquid products.<ref>{{Cite web|title=Evaporation in food industry - Efficiency Finder|url=http://wiki.zero-emissions.at/index.php/Evaporation_in_food_industry#:~:text=Evaporation%20is%20used%20to%20pre,Milk%20Industries,%20June%202005|access-date=2020-11-01|website=wiki.zero-emissions.at}}</ref> This process is mostly seen when processing milk, starch derivatives, coffee, fruit juices, vegetable pastes and concentrates, seasonings, sauces, sugar, and edible oil. Evaporation is also used in food dehydration processes. The purpose of dehydration is to prevent the growth of molds in food, which only build when moisture is present.<ref name=":33" /> This process can be applied to vegetables, fruits, meats, and fish, for example.<ref name=":33" />

=== Packaging ===
Food packaging technologies are used to extend the shelf-life of products, to stabilize food (preserve taste, appearance, and quality), and to maintain the food clean, protected, and appealing to the consumer. This can be achieved, for example, by packaging food in cans and jars.<ref name=":33" /> Because food production creates large amounts of waste, many companies are transitioning to eco-friendly packaging to preserve the environment and attract the attention of environmentally conscious consumers. Some types of environmentally friendly packaging include plastics made from corn or potato, bio-compostable plastic and paper products which disintegrate, and recycled content. Even though transitioning to eco-friendly packaging has positive effects on the environment, many companies are finding other benefits such as reducing excess packaging material, helping to attract and retain customers, and showing that companies care about the environment.<ref>{{Cite web|date=2015-06-05|title=Eco-friendly packaging in the food and beverage industry: Types & benefits|url=http://stellarfoodforthought.net/eco-friendly-packaging-in-the-food-and-beverage-industry-types-benefits/|access-date=2020-11-01|website=Plant Engineering|language=en-US}}</ref>

=== Energy for food processing ===
To increase sustainability of food processing there is a need for [[Energy conservation|energy efficiency]] and waste heat recovery. The replacement of conventional energy-intensive food processes with new technologies like thermodynamic cycles and non-thermal heating processes provide another potential to reduce energy consumption, reduce production costs, and improve the sustainability in food production.<ref>{{Cite journal|last=Wang|first=Lijun|date=2014-10-01|title=Energy efficiency technologies for sustainable food processing|url=https://doi.org/10.1007/s12053-014-9256-8|journal=Energy Efficiency|language=en|volume=7|issue=5|pages=791–810|doi=10.1007/s12053-014-9256-8|bibcode=2014EnEff...7..791W |s2cid=255485007 |issn=1570-6478|url-access=subscription}}</ref>

=== Heat transfer in food processing ===
Heat transfer is important in the processing of almost every commercialized food product and is important to preserve the hygienic, nutritional and sensory qualities of food. Heat transfer methods include induction, convection, and radiation.{{cn|date=January 2021}} These methods are used to create variations in the physical properties of food when freezing, baking, or deep frying products, and also when applying ohmic heating or infrared radiation to food.{{cn|date=January 2021}} These tools allow food engineers to innovate in the creation and transformation of food products.

=== Food Safety Management Systems (FSMS) ===
A Food Safety Management System (FSMS) is "a systematic approach to controlling food safety hazards within a business in order to ensure that the food product is safe to consume."<ref name=":6">{{Cite web|last=Admin|first=Bromley|title=Food safety for businesses|url=https://www.bromley.gov.uk/info/407/food_safety/598/food_safety_for_businesses/2|access-date=2020-11-01|website=www.bromley.gov.uk|language=en|archive-date=2022-01-25|archive-url=https://web.archive.org/web/20220125084318/https://www.bromley.gov.uk/info/407/food_safety/598/food_safety_for_businesses/2|url-status=dead}}</ref> In some countries FSMS is a legal requirement, which obliges all food production businesses to use and maintain a FSMS based on the principles of Hazard Analysis Critical Control Point (HACCP).<ref name=":6" /> HACCP is a management system that addresses food safety through the analysis and control of biological, chemical, and physical hazards in all stages of the food supply chain.<ref>{{Cite web|last=Nutrition|first=Center for Food Safety and Applied|date=2020-02-11|title=Hazard Analysis Critical Control Point (HACCP)|url=https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/hazard-analysis-critical-control-point-haccp|access-date=2020-11-01|website=FDA|language=en}}{{dead link|date=May 2025|bot=medic}}{{cbignore|bot=medic}}</ref> The [[ISO 22000]] standard specifies the requirements for FSMS.<ref>{{Cite web |url=https://www.iso.org/standard/65464.html |title=ISO 22000:2018 |publisher=[[International Organization for Standardization]] |access-date=2021-06-05}}</ref>