Food engineering is a practical component of food science education.
In many senses, it serves as a connection between the basic scientific knowledge of foods and the manufacturing of food products. I am sure that many of you have waited in earnest anticipation throughout your undergraduate years to experience the thrill of this course, yet there are those of you who absolutely abhor the idea of listening to a professor drone on and on about engineering, at eight in the morning no less. Do not despair. This is a fun course taught in an interactive setting. In all honesty, the instructional staff of this course is here to help you.