Editing Biochemical engineering (section)

=== Food Industry ===
Biochemical engineers primarily focus on designing systems that will improve the production, processing, packaging, storage, and distribution of food.<ref name=":0" /> Some commonly processed foods include wheat, fruits, and milk which undergo processes such as milling, dehydration, and pasteurization in order to become products that can be sold. There are three levels of [[food processing]]: primary, secondary, and tertiary. Primary food processing involves turning agricultural products into other products that can be turned into food, secondary food processing is the making of food from readily available ingredients, and tertiary food processing is commercial production of ready-to eat or heat-and-serve foods. Drying, pickling, salting, and fermenting foods were some of the oldest food processing techniques used to preserve food by preventing yeasts, molds, and bacteria to cause spoiling.<ref name=":1">{{Cite web|url=http://www.foodsystemprimer.org/food-processing/index.html|title=Food Processing|last=Driver|first=Kelly|last2=Health|first2=JH Bloomberg School of Public|website=Johns Hopkins Bloomberg School of Public Health|language=en|access-date=2019-03-18|archive-date=2021-04-27|archive-url=https://web.archive.org/web/20210427012601/http://www.foodsystemprimer.org/food-processing/index.html|url-status=dead}}</ref> Methods for preserving food have evolved to meet current standards of food safety but still use the same processes as the past. Biochemical engineers also work to improve the nutritional value of food products, such as in golden rice, which was developed to prevent vitamin A deficiency in certain areas where this was an issue. Efforts to advance preserving technologies can also ensure lasting retention of nutrients as foods are stored. Packaging plays a key role in preserving as well as ensuring the safety of the food by protecting the product from contamination, physical damage, and tampering.<ref name=":1" /> Packaging can also make it easier to transport and serve food. A common job for biochemical engineers working in the food industry is to design ways to perform all these processes on a large scale in order to meet the demands of the population. Responsibilities for this career path include designing and performing experiments, optimizing processes, consulting with groups to develop new technologies, and preparing project plans for equipment and facilities.<ref name=":1" />