About the Department

The rapidly developing discipline of food process engineering focuses on industrial procedures that convert biologically derived raw materials into more practical forms. Ready-to-cook food ingredients that enable consumers to quickly prepare a meal using their own menu and recipes, ready-to-eat food entrees that require little preparation time before serving, and industrial ingredients used by other food processing plants to produce consumer food products are examples of end products in a food processing plant. Affordability, quality, and convenience are important considerations when purchasing food because it accounts for the largest portion of a family's spending budget. Additionally, in a litigious society, consumers and regulatory agencies have made it clear that commercially processed food must be safe from the dangers of food-borne pathogens. The importance of processes and equipment in the food industry's ability to provide consumers with wholesome and nutritious foods is growing, and as energy costs for all aspects of food processing continue to rise, it is becoming more and more necessary to improve process efficiency. As analysis of these processes is undertaken, it becomes moreclear that engineering principles must be understood and applied. The impact of rising energy costs has become a significant factor in the handling, processing, packaging, and distribution of food. There has never been a more pressing need in the history of the modern food industry to increase the efficiency of current processes and create new, more efficient ones. Regretfully, the design of current equipment and processes has been predicated on the availability of cheap energy, and it may need to be significantly revised to achieve optimal energy efficiency.