FOOD ENGINEERING IS THE WAY OF

THE FUTURE.
A growing challenge to future food manufacturing and distribution is sustainability.
Food Engineers should contribute to improving sustainability in several ways, ranging from the
basic concepts of mass and energy balances that include environmental impact factors, to
smarter process design that allows for the better utilization of waste streams, energy recovery
and water recycling. Due to the need to boost production while minimizing its impact on the
environment and available resources, this will become increasingly crucial. One would
anticipate a similar trend in the agri-food and food processing industries given the drive
towards fuel efficiency in the automobile sector (which accounts for a similar fraction of
emissions) during the past 20 years and the enormous industrial and academic research activity
in the area. This might be challenging, especially if investments are needed in processes that
are more energy- or raw-material-efficient, given most of the food sector already struggles with
thin profit margins.
In the twenty-first century, individuals have come to rely largely on various packaged
goods suppliers. We no longer consider frozen veggies, canned fruits, microwave meal boxes, or
bottled milk to be consumable. Food-related issues are among the most prominent problems
our world is currently confronting. How will we support a population of 9.6 billion people in 50
years, for instance, when we anticipate consuming 69% more food calories than we did in
2006? In addition to fighting poverty and malnutrition, we also need to address the global
obesity epidemic’s concern and the health dangers it poses. Food Engineering deals with the
understanding of dynamic physicochemical phenomena that occur during food processing,
packaging and storage for the purpose of designing and operating processes that deliver safe,
nutritious, and marketable foods.