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Food is one of the great frontiers of engineering. What most people don’t realize is that behind every product on every shelf in the grocery store are engineers that work to make that food taste good and healthy. They influence the packaging, storage, and distribution systems of foods as varied as candy bars and frozen dinners. Every aspect of food production, processing, marketing, and distribution benefits from engineering. In this capacity, food engineering is a branch of chemical engineering.

On a global scale, one in seven people around the world is suffering from hunger. Our population places great demand on our limited natural resources.  For the student that wants to be a part of the solution, Agricultural and Biological engineering (A&BE) is a great choice. Agricultural and biological engineers devise practical, efficient solutions for producing, storing, transporting, processing and packaging agricultural products.  They solve problems related to systems, processes, and machines that interact with humans, plants, animals, microorganisms and biological materials. They develop solutions for responsible, innovative uses of agricultural products, byproducts and wastes, and of our natural resources of soil, water, air, and energy, etc.  And they do all this with a constant eye toward improved protection of people, animals, and the environment. Students would enjoy a career in A&BE if they want to work with people, help make a more sustainable future, they have a “green” focus, they enjoy working with plants or animals and they enjoy good food.

Food engineering requires an understanding of the chemical, biochemical, microbiological, and physical characteristics of food.

This is a great opportunity to show students exactly how engineers make our lives healthier.