Editing Food engineering (section)

== Emerging technologies ==
The following technologies, which continue to evolve, have contributed to the innovation and advancement of food engineering practices:[[File:ProductionCookies.jpg|thumb|254x254px|Production of cookies with automation]]

=== Three-dimensional printing of food ===
Three-dimensional (3D) printing, also known as additive manufacturing, is the process of using digital files to create three dimensional objects. In the food industry, 3D printing of food is used for the processing of food layers using computer equipment. The process of 3D printing is slow, but is improving over time with the goal of reducing costs and processing times. Some of the successful food items that have been printed through 3D technology are: chocolate, cheese, cake frosting, turkey, pizza, celery, among others. This technology is continuously improving, and has the potential of providing cost-effective, energy efficient food that meets nutritional stability, safety and variety.<ref name=":32">{{Cite book|last1=Murlidhar|first1=Meghwal|last2=Goyal|first2=Megh Raj|url=https://www.worldcat.org/oclc/955601763|title=Food Engineering: Emerging Issues, Modeling and Applications|date=18 November 2016 |isbn=978-1-77188-369-6|location=Oakville, ON, Canada|oclc=955601763}}</ref>

=== Biosensors ===
Biosensors can be used for quality control in laboratories and in different stages of food processing. Biosensor technology is one way in which farmers and food processors have adapted to the worldwide increase in demand for food, while maintaining their food production and quality high. Furthermore, since millions of people are affected by food-borne diseases caused by bacteria and viruses, biosensors are becoming an important tool to ensure the safety of food. They help track and analyze food quality during several parts of the supply chain: in food processing, shipping and commercialization. Biosensors can also help with the detection of genetically modified organisms (GMOs), to help regulate GMO products. With the advancement of technologies, like nanotechnology, the quality and uses of biosensors are constantly being improved.<ref name=":32" />

=== Milk pasteurization by microwave ===
When storage conditions of milk are controlled, milk tends to have a very good flavor. However, oxidized flavor is a problem that affects the taste and safety of milk in a negative way. To prevent the growth of pathogenic bacteria and extend the shelf life of milk, pasteurization processes were developed. Microwaved milk has been studied and developed to prevent oxidation compared to traditional pasteurized milk methods, and it has been concluded that milk has a better quality when it has microwaved milk pasteurization.<ref name=":32" />