Abstract: The application of engineering principles to process, store, distribute, and protect food products for human consumption. The field of food engineering is multidisciplinary in nature because it combines chemistry, physics, engineering sciences, microbiology, computer science, and automation. The end result is the delivery of safe, wholesome, and tasty foods to the consumer in a sustainable manner while minimizing wastes of energy, water, and raw materials. The principles used in food engineering also apply to many other types of industries, including pharmaceutical, cosmetics, chemical, and biotechnology