As the largest industrial sector of the US economy, the food we eat every day involves the work of engineers in a wide variety of food industries, both at home and around the world. Students specializing in food engineering design food processes and operate equipment and facilities for production of high quality, safe, and nutritious food with minimal impact of these operations on the environment.
Students learn to apply engineering principles and concepts to handle, store, process, package, and distribute food and related products. In addition to engineering principles, the food engineering specialization provides an understanding of the chemical, biochemical, microbiological, and physical characteristics of food. Students study concepts of food refrigeration, freezing, thermal processing, drying, and other food operations.
Food engineers work as practicing engineers, scientists, and managers in the food industry.
To see the excerpt from the General Catalog regarding Food Engineering, click here.