Food Engineering is the field where the science and engineering principles are used to process the food, preservation of food and storing of food in order to improve its quality, taste, smell, texture to add value to the product.
In all Hotel Management College in Delhi the topic related to food engineering is very new and now they are very concerned about it and it is also very important that they should incorporate it in its curriculum and out of them The Hotel School, New Delhi has already started the concept of food engineering and it is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries. Food engineering includes the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials.
Food engineering encompasses a wide range of activities and from all the Hotel Management Colleges in Delhi, The Hotel School, New Delhi is one which teaches its students that Food engineers are employed in food processing, food machinery, packaging, ingredient manufacturing, instrumentation and control and in this rapidly changing world where everyone is depend on machinery, it is very important to know about food engineering for food production students. Firms that design and build food processing plants, consulting firms, government agencies, pharmaceutical companies, and health-care firms also employ food engineers.
Specific food engineering activities include:
• Food products;
• Design and installation of food;
• Design and operation of environmentally responsible waste treatment systems;
• Marketing and technical support for manufacturing plants.
So having the same purpose in mind in the development of food engineering from all the Hotel Management Colleges in Delhi, The Hotel School, New Delhi teaches about many challenges that is there while employing to modern tools, technology, and knowledge, such as computational materials science and nanotechnology, to develop new products and processes. Simultaneously improving quality, safety, and security remain critical issues in food engineering study. New packaging materials and techniques are being developed to provide more protection to foods and novel preservation technology is emerging.
• Advances in classical unit operations in engineering applied to food manufacturing
• Progresses in the transport and storage of liquid and solid foods
• Developments in heating, chilling and freezing of foods
• Advanced mass transfer in foods
• New chemical and biochemical aspects of food engineering and the use of kinetic analysis
• Shelf-life, electronic indicators in inventory management and sustainable technologies in food processing
• Modern packaging, cleaning, and sanitation technologies.