Engineering and Technology in Food Production

Engineering and Technology in Food Production offers a comprehensive look at the scientific and technical foundations of modern food processing. Designed for students, researchers, and industry professionals, this textbook bridges the gap between engineering principles and real-world food production practices.

Beginning with the physical and thermal properties of food materials, the book explores essential topics such as heat and mass transfer, process control, raw material preparation, size reduction, and advanced extraction techniques. It also covers vital preservation methods, including thermal processing, refrigeration, and packaging technologies like MAP and CAP, with attention to food safety, hygiene, and sustainability.

Readers will gain practical insight into how engineering innovations—from microwave heating to supercritical extraction—are shaping efficient, safe, and sustainable food systems. The integration of sensory analysis, quality control, and hygiene practices makes this a holistic guide to food engineering.

Rich with illustrations, process examples, and end-of-chapter exercises, the book supports both classroom learning and professional application. Whether you’re beginning a journey in food science or seeking to deepen your expertise, this book equips you with the knowledge needed to understand and improve today’s food production technologies.