Professional Responsibilities Of A Food Engineer

Some principal responsibilities of food engineering professionals, whether in industry or academia, are to develop and improve the basic steps involved in the production of food materials, process these materials into finished products, and apply this knowledge to commercial operations. Considerations during all phases must include consumer acceptability (aesthetic and sensory) and safety of the product for human or animal consumption through good manufacturing practices, as prescribed by the U.S. Food and Drug Administration.

Food engineers are involved in a wide spectrum of activities, including operations, engineering feasibility, and pre-engineering studies for updating existing facilities and planning new operations. Other responsibilities include designing process machinery and equipment layouts and integration, developing and improving unit operations and processes, ensuring food sanitation and safety, and maintaining and upgrading facilities. Planning operations also incorporate logistics of supplying, storing, and transporting raw materials and ingredients as well as finished products.

Food engineers are increasingly required to have knowledge of computers and computer applications, especially methods and techniques relating to process control in manufacturing operations. The feedback of information in closed-loop systems is particularly important because the biological state is the primary factor in controlling the quality of the final product.

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