Food Engineering
Food engineering is a branch of technical, academic and professional field that understands and applies principles of food engineering, science, and mathematics to food engineering and operations, with the processing, production, handling, storage, preservation, control, packaging and circulation of food products.
- Processing raw food materials
- Packaging raw food materials
- Distributing of food raw materials
- Biomolecular Engineering
- Tissue Culture Engineering
Related Conference of Food Engineering
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Food Engineering Conference Speakers
Recommended Sessions
- Advancement in Food Technology
- Agri Food Technology
- Biotechnology for Nutrition and Food Sciences
- Computer applications in Food Industries
- Food Allergies
- Food Biotechnology
- Food Chemistry
- Food Engineering
- Food Innovation and Management
- Food Microbiology
- Food Packaging
- Food Preservation
- Food Processing and Bioprocessing Technology
- Food Safety
- Food Science and Health
- Food Technology
- Food Toxicology
- Food, Nutrition and Dietetics
- Food-Borne Diseases
- Health Mapping Devices
- Management of Food Waste
- Potential Food Contaminants and Associated Health Risks
Related Journals
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