-Prashanta pokhrel

Chapters that I will deal with

1. General Information of Engineering and its
Application(1)
2. General Laws & Units(3)
3. Physical Properties of Food Products (5)
7. Steam & steam boilers (4)
8. Unit Operations in Food Engineering (1)
Chapters 4,5,6, & 9- Shailendra Stha.

Chapter 1: General Information of

Engineering and its Application
Learning objectives: by the end of this class you should
have knowledge on;
Engineering definition
Food engineering
Application /scope of engineering in the field of food

production and processing

Role of food engineers/technologist in food industry
sector

Engineering ?

Engineering
Engineering is the branch of science and technology

concerned with the design, building, and use of

engines, machines, structures, materials etc.

Fields of engineering

Aeronautical & aerospace engineering

Chemical engineering
Civil engineering
Electrical and electronics engineering
Geological and mining engineering
Mechanical engineering
Military engineering
Marine engineering
Nuclear engineering
Safety engineering
Industrial or management engineering

Food engineering

Food engineering
Food engineering refers to the engineering aspects of food ,

its production and processing.

Food engineering is a multidisciplinary field of applied
physical sciences which combines science, microbiology,
and engineering education for food and related industries.
Food engineering includes, but is not limited to, the
application of agricultural engineering and chemical
engineering principles to food materials.
Food engineers provide the technological knowledge
transfer essential to the cost-effective production and
commercialization of food products and services.
contd

Food engineering.
Food engineering is a very wide field of activities.

Prospective major employers for food engineers

include companies involved in food processing, food
machinery, packaging, ingredient manufacturing,
instrumentation, and control.
Firms that design and build food processing plants,
consulting
firms,
government
agencies,
pharmaceutical companies, and health-care firms also
hire food engineers.

Scope of work & responsibilities of

process & food engineers
Research and development of new foods, biological and pharmaceutical
products
Design of machinery and processes to produce foods (examples include
distillation tower, dryer, conveyor belts etc).
Development and operation of manufacturing, packaging and distributing

systems for drug/food products

Design and implementation of food safety and preservation measures in the
production of foods.
Biotechnological processes of food production.
Choice and design of food packaging materials.
Design and installation of food/biological/pharmaceutical production
processes
Design and operation of environmentally responsible waste treatment systems
Marketing and technical support for manufacturing plants.
Quality control of food production.

Thus,
Food Engineering is important in the design of food

processes, processing equipment, and processing

plants.
Engineering principles, practical experience, and
economics should be applied, while taking into
consideration the principles and experience of Food
Science and Technology.
However , genetic engineering of plants and animals is
not normally the work of a food engineer.

Scope of food engineering

Advances in classical unit operations in engineering applied to

food manufacturing
Progresses in the transport and storage of liquid and solid foods
Developments in heating, chilling and freezing of foods
Advanced mass transfer in foods
New chemical and biochemical aspects of food engineering and
the use of kinetic analysis
New techniques in dehydration, thermal processing, nonthermal processing, extrusion, liquid food concentration,
membrane processes and applications of membranes in food
processing
Shelf-life, electronic indicators in inventory management, and
sustainable technologies in food processing
Modern packaging, cleaning, and sanitation technologies

Challanges
Develop advanced monitoring and control systems to

facilitate automation and flexible food manufacturing.

Save energy and minimize environmental problems.
(Waste management, efficient utilization of energy,
reduction of effluents and emissions in food
production)

Any Questions?

Thank you