More articles from Volume 1, Issue 2, 2012
Differences in quality parameters between types of commercial tea from Argentina
Changes and Perspectives in Food Studies
Evaluation of test-kits for the detection of Escherichia coli O157 in raw meats and cattle faeces.
Food Engineering within Sciences of Food
Nanotechnology: the word is new but the concept is old. An overview of the science and technology in food and food products at the nanoscale level
Food Engineering within Sciences of Food
Abstract
The aim of this paper is to clarify the identity of food engineering in sciences of food. A short historical description of the evolution of the branch in the Anglo Saxon and the Continental educational systems is given. Furthermore, the distinction of basic definitions such as food science, food science and technology, food technology, and food engineering is made. Finally, the objectives of food engineering within the branch of sciences of food are described.
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
