Food Engineering and Processing
Food engineering and processing is a multidisciplinary field that explicate and applies principles of science, engineering and mathematics to food manufacturing and operations, including the production, processing, handling, storage, conservation, control, packaging and also distribution of food products. It is a wide range of field includes an extensive variety of exercises, for example, sustenance handling, bundling, nourishment hardware, fixing assembling, instrumentation, and control. It also includes the idea of comprehension of thermodynamics, response energy, and transport wonders connected to nourishment forms. Additionally it is also used to utilize present day devices, innovation, and learning, for example, nanotechnology and computational materials science for development of new products and procedures. New bundling materials and procedures are being created to give more affirmation to nourishments, and novel safeguarding innovation is developing
- Food Processing
- Heat transfer in food processing
- Food Safety Management Systems
- Agricultural Engineering
- Sanitation Technologies
- Chemical Engineering
- Food Chemical Engineering
Related Conference of Food Engineering and Processing
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Food Engineering and Processing Conference Speakers
Recommended Sessions
- Food Allergy and Public Health
- Food Chemistry
- Food Education
- Food Engineering and Processing
- Food Manufacturing
- Food Microbiology
- Food Nanotechnology
- Food Nutrition and Dietetics
- Food Processing Hygiene
- Food Safety, Food Security and Food Fraud
- Food Technology
- Food Toxicology
- Food-borne Diseases
- Management of Food Waste
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