Food engineering, which became an academic discipline in the 1950s, is a professional and scientific multidisciplinary field related to food manufacturing
This paper hypothesises that food engineering discipline, today, and focus more on their own key functions in a highly specialised manner (Higgins,
A compilation of future research directions for the food process engineer- ing field is presented Areas of emphasis are: emerging technologies,
Food Engineering is a relatively new profession and a scientific field involved with molecular biology, and materials science, transforming the scope and focus
contributor to, bigger systems, and to focus on the food engineering and technology or agroindustries transform raw material from fields, forests and even