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Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products.
food security - food produced in sufficient quantity to meet the full requirements of all people i.e. total global food supply equals the total global demand. For households it is the ability to purchase or produce the food they need for a healthy and active life (disposable income is a crucial issue).
Bioproducts engineers also develop energy efficient, environmentally friendly manufacturing processes for these products as well as effective end-use applications. Bioproducts engineers play a critical role in a sustainable 21st century bio-economy by using renewable resources to design, develop, and manufacture the products we use every day.
Food and biological process engineering is a discipline concerned with applying principles of engineering to the fields of food production and distribution and biology. It is a broad field, with workers fulfilling a variety of roles ranging from design of food processing equipment to genetic modification of organisms.
Environmental engineers also design municipal water supply and industrial wastewater treatment systems as well as address local and worldwide environmental issues such as the effects of acid rain, global warming, ozone depletion, water pollution and air pollution from automobile exhausts and industrial sources.
Structural engineering; Environmental engineering; Software engineering: Software engineering the application of a systematic, disciplined, quantifiable approach to the development, operation, and maintenance of software and the study of these approaches; that is, the application of engineering and computer science to software.
Demand for meat is expected to double by this date; meat consumption is steadily rising in countries such as China that once followed more sustainable, vegetable-based diets. According to the report: "Impacts from agriculture are expected to increase substantially due to population growth, increasing consumption of animal products.
Conventional food systems are largely based on the availability of inexpensive fossil fuels, which is necessary for mechanized agriculture, the manufacturing or collection of chemical fertilizers, the processing of food products, and the packaging of foods. Food processing began when the number of consumers started growing rapidly. The demand ...