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In the 1950s, food engineering emerged as an academic discipline, [2] when several U.S. universities included food science and food technology in their curricula, and important works on food engineering appeared. [2] Today, educational institutions throughout the world offer bachelors, masters, and doctoral degrees in food engineering.
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.
By the 1960s, food science and technology graduates and other scientists who were working with food felt the need for an institution that recognised the new discipline of food science and technology. The IFST was formed in 1964 to cater for this new breed of scientists and work began rapidly on creating and developing the new organisation. [2]
Courses of study lead to the degrees of Bachelor of Science in Agricultural Engineering, Food Engineering, Textile Technology; M.Sc. in Food Technology, Fibre Technology, Agricultural Engineering; and Doctor of Philosophy in Food Technology and Agricultural Engineering. The Department of Agricultural Engineering & Technology was established in ...
The Institute of Food Technologists (IFT) is an international, non-profit scientific society of professionals engaged in food science, food technology, and related areas in academia, government and industry. It has more than 17,000 members from more than 95 countries.
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.