Food Engineering

Food engineering is a branch of technical, academic and professional field that understands and applies principles of food engineering, science, and mathematics to food engineering and operations, with the processing, production, handling, storage, preservation, control, packaging and circulation of food products.

 

  • Processing raw food materials
  • Packaging raw food materials
  • Distributing of food raw materials
  • Biomolecular Engineering
  • Tissue Culture Engineering

 

    Related Conference of Food Engineering

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