Food Engineering for the 21st Century

Abstract ......................................................................................................................3 1.1 Introduction ......................................................................................................3 1.2 Food Processing ...............................................................................................5 1.3 New Technologies ............................................................................................6 1.4 Future .............................................................................................................10 References................................................................................................................13

As a discipline, the application of engineering to food has resulted in the ability of societies to avoid widespread malnutrition, provide a healthy workforce, and have access to a varied, nutritious, low-cost food supply. With projections of the world population leveling out at slightly less than 10 billion by 2050, food engineering is more important than ever to ensure food availability. Some of the new technologies applicable to food are reviewed in this chapter.