Food Engineering


Food engineering is the application of engineering principles to the storage, processing and distribution of food materials and their bio-products. It requires a sound engineering education, as well as fundamental training in chemistry and food science.

The Food Engineers in the Job

Food Engineers can make valuable contributions in various capacities of food chain.  Design of processing, handling, packaging and storage equipment and systems; scale-up of prototype food processes, machinery, and equipment; product/process research and development; regulation and protection of the public health; and engineering and technical sales

Companies hiring Food Engineers

There are over 13,500 registered food companies in the United states. The following list represents a few of the many US food companies which typically hire Food Engineers.

Anheuser-Busch, Gerber, Nabisco, Coca-Cola, H.J. Heinz, Nestle, Blue Bell, Dean Foods, Fresh Express,  Kellogg, PepsiCo. Int., Borden, Frito-Lay, Kraft General Foods, Campbell Soup, General Mills,  Procter and Gamble, Sara Lee, Tetra Pack, Unilever, Cargill, ADM, Tyson Foods, HEB, Ben and Jerry, McCormick, Dole, etc.

Food Engineering

Our research program is dedicated to:

(1) develop methods for characterization, measurement, and prediction of engineering properties of foods

(2) measure and model process kinetic parameters which affect food quality and safety attributes

(3) characterize transport mechanisms occurring in food processes

(4) develop mathematical models for simulation, prediction, design, and improvement of food processes.