Food Chemistry and Toxicology

Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. Physics, chemistry, and mathematics are fundamental to understanding and engineering products and operations in the food industry.

Food science draws from many disciplines such as biology, chemical engineering, and biochemistry to better understand food processes and ultimately improve food products for the public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere. The food you consume daily is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development comes the mass production of food products using principles of food technology

• Robotics in Food Production
• Food Biotechnology & its Applications
• Applications of Nanotechnology in Food
• Mass Spectrometry in Food
• Novel Brewing Methods
• Green Food & Meat Science
• Food Waste Recovery
• Food Fermentation: Novel Methods & its Applications
• Genetically Modified Food
• Engineered Food
• Kinetics of Food Products: Methods & Factors Affecting the Process