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Food Engineering Trends – Icelandic View. In: Food engineering Research Developments

Höfundar: Sveinn Margeirsson, Gudmundur R. Jonsson, Sigurjon Arason, Gudjon Thorkelsson, Sjofn Sigurgisladottir, Birgir Hrafnkelsson and Pall Jensson

Útgáfa: Hauppauge NY, Nova Science Publishers Inc.

Útgáfuár: 2007


Food engineering refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer.

Food engineering is a very wide field of activities. Among its domain of knowledge and action are:
Design of machinery and processes to produce foods
Design and implementation of food safety and preservation measures in the production of foods
Biotechnological processes of food production
Choice and design of food packaging materials
Quality control of food production

This new book deals with food engineering research from around the globe.

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