ABSTRACT
Food engineering and technology groups a multidisciplinary approach towards safer and better quality food products. This involves the application of methodologies developed in basic sciences (e.g. chemistry, biology, physics and mathematics) and applied sciences (i.e. biochemistry, microbiology and statistics) into the applied field of food. Mathematical modelling of food phenomena has a long tradition with early examples as the development of the Student t-test to study brewing (1) or the Bigelow model in the area of sterilisation (2).
