Ingénierie alimentaire

Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. Given its reliance on food science and broader engineering disciplines such as electrical, mechanical, civil, chemical, industrial and agricultural engineering, food engineering is considered a multidisciplinary and narrow field. Due to the complex nature of food materials, food engineering also combines the study of more specific chemical and physical concepts such as biochemistry, microbiology, food chemistry, thermodynamics, transport phenomena, rheology, and heat transfer. Food engineers apply this knowledge to the cost-effective design, production, and commercialization of sustainable, safe, nutritious, healthy, appealing, affordable and high-quality ingredients and foods, as well as to the development of food systems, machinery, and instrumentation. Although food engineering is a relatively recent and evolving field of study, it is based on long-established concepts and activities. The traditional focus of food engineering was preservation, which involved stabilizing and sterilizing foods, preventing spoilage, and preserving nutrients in food for prolonged periods of time. More specific traditional activities include food dehydration and concentration, protective packaging, canning and freeze-drying . The development of food technologies were greatly influenced and urged by wars and long voyages, including space missions, where long-lasting and nutritious foods were essential for survival. Other ancient activities include milling, storage, and fermentation processes. Although several traditional activities remain of concern and form the basis of today’s technologies and innovations, the focus of food engineering has recently shifted to food quality, safety, taste, health and sustainability.