The curriculum emphasizes engineering course work with additional exposure to microbiology, chemistry, biochemistry, nutrition, and food science. In addition, the students take course work in unit operations important to the food industry. Thermal operations such as heat transfer in heat exchangers, food freezing, evaporation, dehydration, and preservation are taught with a particular reference to the unique requirements of foods during processing. Food engineering educational and research programs offer a challenge to improve traditional methods of food handling and innovate systems for the future that will ensure a healthful and plentiful food supply for consumers. The need for food engineering is likely to stay at a high level in the future, in view of the changing needs of our society.
Future trends indicate increasing emphasis on prepared foods as more spouses enter the job market.
The additional disposable income allows greater emphasis on quality of foods. This shift will require continued improvements and innovations in engineering systems for food processing and manufacturing. Educational programs in food engineering are expected to expand to meet the increasing needs of the food industry.