Food engineers provide the technological knowledge
transfer essential to the cost-effective production and commercialization of
food products and services. Food engineering is a multidisciplinary field which
combines microbiology, applied physical sciences, chemistry, and engineering
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. Physics, chemistry, and
mathematics are fundamental to understanding and engineering products and
operations in the food industry.
Food
Safety and Control
Food safety indicates to those hazards that have
physical, chemical and microbiological effects it makes food injurious to the
health. Food safety often overlaps with food defense to prevent harm to
consumers. Food can transmit disease from person to person as well as serve as
a growth medium for bacteria that can cause food poisoning. It also describes
handling, preparation, and storage of food in order to prevent foodborne
illness. So food safety is a significant public health issue. Every year death
of approximately 2 million people occurs due to unsafe food. More than 200
diseases occur because of harmful bacteria, viruses, parasites or chemical
substances in food.
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