Food Processing Technology GTU Code - 14

Introduction
Food engineering is a multidisciplinary field which is combination of microbiology, applied physical sciences, chemistry and engineering for food and related industries. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. Food engineers are employed in food processing, food machinery, packaging, ingredient manufacturing, instrumentation, and control. Firms that design and build food processing plants, consulting firms, government agencies, pharmaceutical companies, and health-care firms also employ food engineers.
Specific food engineering activities include:
1. drug/food products;
2. design and installation of food/biological/pharmaceutical production processes;
3. design and operation of environmentally responsible waste treatment systems; marketing and technical support for manufacturing plants.