In the development of food engineering, one of the many challenges is to employ 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. Additionally, process control and automation regularly appear among the top priorities identified in food engineering. Advanced monitoring and control systems are developed to facilitate automation and flexible food manufacturing.
- Advances in classical machine operations in engineering applied to food manufacturing
- Conveyors for the transport and storage of liquid and solid foods
- Developments in heating, chilling and freezing of foods .
- Advanced mass transfer in foods .