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/lp/annual-reviews/who-would-have-thought-the-story-of-a-food-engineer-DmSdavK68u
- Publisher
- Annual Reviews
- Copyright
- Copyright © 2017 by Annual Reviews. All rights reserved
- ISSN
- 1941-1413
- eISSN
- 1941-1421
- DOI
- 10.1146/annurev-food-030216-030225
- Publisher site
- See Article on Publisher Site
Abstract
Food engineering is a hybrid of food science and an engineering science, like chemical engineering in my particular case, resulting in the application of chemical engineering principles to food systems and their constituents. With the complexity of food and food processing, one generally narrows his or her interests, and my primary interests were in the kinetics of reactions important in foods, thermal processing, deposition of unwanted materials from food onto heated surfaces (fouling), and microwave heat transfer in baking. This review describes how I developed an interest in these topics and the contributions I have hopefully made to understanding food and to the application of engineering.
Journal
Annual Review of Food Science and Technology – Annual Reviews
Published: Feb 28, 2017