ABSTRACT
Food engineering is a multidisciplinary ˜eld of applied physical sciences combined with the knowledge of product properties. Food engineers provide the technological knowledge transfer essential for the cost-effective production and commercialization of food products and services. In particular, food engineers develop and design processes and equipment to convert raw agricultural materials and ingredients into safe, convenient, and nutritious consumer food products. However, food engineering topics are continuously undergoing changes to meet diverse consumer demands, and the subject is being rapidly developed to reœect market needs.
