Food and biological process engineering

rdf:langString Food and biological process engineering

rdf:langString Food and biological process engineering is a discipline concerned with applying principles of engineering to the fields of food production and distribution and biology. It is a broad field, with workers fulfilling a variety of roles ranging from design of food processing equipment to genetic modification of organisms. In some respects it is a combined field, drawing from the disciplines of food science and biological engineering to improve the earth's food supply. Creating, processing, and storing food to support the world's population requires extensive interdisciplinary knowledge. Notably, there are many biological engineering processes within food engineering to manipulate the multitude of organisms involved in our complex food chain. Food safety in particular requires biological study to understand the microorganisms involved and how they affect humans. However, other aspects of food engineering, such as food storage and processing, also require extensive biological knowledge of both the food and the microorganisms that inhabit it. This food microbiology and biology knowledge becomes biological engineering when systems and processes are created to maintain desirable food properties and microorganisms while providing mechanisms for eliminating the unfavorable or dangerous ones.