Food Engineering, an Integral Component of Food Science: Current and Future Trends

Food engineering as an integral component of Food Science has historically delivered quality research on topics focused on process modeling and experimentation, process automation, measurement and predictions of properties, and integration of transport processes with kinetics, relating to quality, nutrition, health, and safety (modeling and experimentation).  Lately, food engineers significantly contributed to nanoscale food engineering and technology and also focused on system engineering approaches.

This webcast explores the paths created over the years in food engineering and focus on the current happenings and future direction of as a critical component of the food science and technology in the food industry.

Learning Objectives:

  • Explore current and future trends in food engineering
  • Understand the history of food engineering and how the influence of food engineers is shaping potential future trends through funding food engineering projects

Intended Audience(s): Product Developers, Company Management, Sales & Marketing Personnel, Plant Production Personnel, Quality Assurance Managers and Supervisors, Food Safety Specialists, Product manufacturers, Research Staff, Regulators, Academics, Students
Learning Level(s): Beginner, Intermediate, Advanced
Non-Member Registration Fee: $119
Member Registration Fee: $79
Student Registration Fee: $45
Presentation Date: 05/31/12 9:00 AM
Duration: 90 Minutes

Faculty:

Dr Dennis R Heldman
Prof of Fd Engg
The Ohio State University

Dr Hongda Chen CFS

Dr M. Elena Castell-Perez
Professor
Texas A&M Univ

R. Paul Singh
Professor
Univ of California Davis

Dr Daryl B Lund

Cristina M Sabliov