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[PDF] Food Engineering - Encyclopedia of Life Support Systems
Food engineering is a vital link between farms and food outlets in the life support of modern civilization The food requirements of the modern world can no
[PDF] FOOD ENGINEERING AND THE THIRD WORLD: TECHNOLOGY
Food Engineering an the Third World: Technology is one of the major employers in the manufacturing sector, with around
[PDF] The Future of Food Engineering – Marilyn Rayner
There is no reason for the developing world not to go directly to the best technology, with the best sustainability, producing the best possible products
[PDF] Food Engineering Education in Mexico, Central America, and South
similar industries in other parts of the world The mentioned study 1970s when the first Food Engineering B S (Licenciatura) pro- around the world
[PDF] Food engineering, quality and competitiveness in small food
There are many studies on characteristics and conditions in the agroindustrial sector, including the food industry, in various parts of the world See the work
Food Engineering at the University of Lincoln
Global challenges such as rising population, shortages of land, The “agri-tech” industry is worth around £14 billion to the UK
[PDF] Biological and Food Engineering specialization (now GBA, formerly
partner universities around the world) 5th YEAR SPECIALIZATION GBA students may choose between technological innovation and industrial optimization
[PDF] Food Engineering - Encyclopedia of Life Support Systems
extrusion, nonthermal processing, flow diagram, food, food engineering, food activities in the world; it involves planting and harvesting, transportation and handling, major improvements in processing operations throughout the food chain
[PDF] The Future of Food Engineering – Marilyn Rayner
food For example, how to sustain a global population of 9 6 billion in 2050 when To address these challenges, food engineering in the future stain resistant nano-surfaces etc to go around – but not if there is not enough safe, healthy,
[PDF] Biological and Food Engineering - Polytech Montpellier - Université
Academic research (14 associated research laboratories) ▫ International partners (over 100 partner universities around the world) 5th YEAR SPECIALIZATION
[PDF] Challenges for Sustainable Innovation in Food Science and
significant impact on food waste in each EU country, reaching around 15 to 20 percent world population food science and engineering has to account for
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107266_3Future_of_Food_Engineering___Marilyn_Rayner.pdf The Future of Food Engineering - Marilyn Rayner
The job of every engineer is to make the word better by either ground breaking innovation or by incremental improvements. Many of the most salient challenges facing our world are related to food. For example, how to sustain a global population of 9.6 billion in 2050 when faced with the prospect that we will need to 69% more food calories than we did in 20061. Concomitantly to preventing hunger and malnutrition, we must also tackle the problems of the global obesityepidemic and its associated health risks. To address these challenges, food engineering in the future
will have to contribute to advancing the health and function of processed food products, to improving the sustainability of food manufacturing and distribution, and to the spreading of food engineering knowledge, innovation, and best practice, especially to the developing world. The future food industry will need to meet increasing demands for improved health and wellness of consumers through the development of functional foods for specific consumer groups. The individualization or specialization of products may include foods for consumers with allergy/intolerances, adapting nutritional profile and food structure for the elderly, high performance products for athletes, and foods with lower calorie density or satiety increasingproperties to prevent and treat obesity. In the closely related fields of nutrition, physiology, and
food science, there have been many recent advances in these areas. Here food future engineers will provide the tools to transform lab results into industrial processes, maintaining health or addedvalue functionality, yet are still appealing to consumers within the constraints of safety, economics
and consumer demands. A growing challenge to future food manufacturing and distribution is sustainability. Food engineers should contribute to improving sustainability in several ways, ranging from the basic concepts of mass and energy balances that include environmental impact factors, to smarter process design that allows for the better utilization of waste streams, energy recovery, and water recycling. This will be of increasing important to increased production that needs to be achieved with limited resources and environmental impact. For example in 2010 food sector was responsible for 24% of greenhouse emissions and 70% of the global water use1. Considering the push towards fuelefficiency in automotive sector (which account for a similar fraction of emissions) over the past 20
years and the massive industrial and academic research volume in the area, one would expect asimilar development in the agri-food and food processing industries. This may be difficult especially
if investments in more energy or raw-material efficient processes are required, as much of the food industry is already pressed by low margins. However by using an engineering approach in for example life-cycle analyses for production systems we can identify where improvements could have the greatest impact for improvement at lowest cost for industry. If we consider food engineering in a historical context, most food preservation technologies haveevolved from traditions to sciences. Traditional preservation techniques such as salting, drying, and
fermentation were developed by trial and error in human pre-history. During the industrial revolution, Nicholas Appert (1750-1841) spent over a decade developing the first canning process2. Current design approaches can achieve a similar process in a matter of hours. This is a significant improvement, however in terms of a global perspective, there are many areas of the world that areunaffected or untouched by engineering, and tradition and empirical practice prevail. This is not to
say that traditional foods are bad, however if food safe and nutritious foods are to be produced on an industrial scale, food engineering knowledge and best-practices for the given circumstancesshould be used - and it is our duty to make this happen. There is no reason for the developing world
not to go directly to the best technology, with the best sustainability, producing the best possible
products. Although much of the global food processing industry is already acting on a multi-national scale, there still needs to be well trained local actors. One way to achieve this vision is
through teaching and research collaborations between universities in different parts of the world - solving scientific and practical problems together. Bearing in mind that over one quarter of the global population is employed directly or indirectly in the food sector, and population growth is expected to grow mainly in the developing countries over the next few decades, there are a lot offuture food engineers required in these parts of the world. Thus future food engineers will not only
have to work multi-disciplinary but also multi-culturally.In summary:
Innovations in the food sector are central to health and wellbeing, both with respect to prevention and treatment of many costly diseases (diabetes, obesity, cardiovascularǡ A"ǯǡ ......"ǡ -....).
Food plays a critical role in the economic development and gender equality in low to medium income countries. With a functioning agri -food sector people do not need to merely live hand-to-mouth. It will free subsistence farmers thus enable women and girls to do other tasks or be educated, generate jobs, tax income, and personal income to buy other products and services once basic needs are met, i.e., once you are not worried about you kids going hungry you can do other productive things. Food production, preservation, processing and cooking (especially in developing countries) is a large source (if not the majority) of environmental damage. Examples include deforestation to make charcoal for house hold cooking needs, unsustainable water use for growing and processing, packaging, food waste, pre-/post-harvest, and in-store losses. Etc. etc. Humanity can still survive if there are not enough self-driving cars, mobile phones apps or stain resistant nano-surfaces etc. to go around Ȃ but not if there is not enough safe, healthy, available, and affordable foods for people on all parts of the globe.