Abstract
The strive to ensure the safety of food has particularly intensified in the recent years. Its effect is not only technical development in the area of food production, but most importantly working out a new, systematic approach to the issue. Quality and health safety of food have become an aim whose achieving requires the commitment and high awareness of all the entities which belong to the food production chain. Food engineers are specialized to solve engineering difficulties in the food business in general. In more specificity, the food engineer must establish functional requirements, design, and testing of food products, as well as product evaluation to ensure overall efficiency, cost, reliability, and, most importantly, safety. Food safety must be viewed as the most significant engineering challenge in the food supply chain, and it must be addressed from a food safety engineering standpoint. This chapter describes how a food safety engineering approach is required to generate high-quality food products that are both safe and secure. Engineering elements that are used in this multidisciplinary approach and discussed are: (i) quality assessment of raw material, (ii) traditional and novel processing technologies, (iii) novel approaches for quality measurements, (iv) packaging technologies for food safety, (v) quality engineering tools and (vi) food traceability. All of these measures are interconnected, and combining can help to assure food safety and quality. Predicting, diagnosing, and removing food risks, as well as assuring safe and healthy food, can be made easier by classifying these approaches at each step.
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Suhag, R., Upadhyay, A., Mishra, A. (2023). Food Quality: Engineering Perspective. In: Hebbar, H.U., Sharma, R., Chaurasiya, R.S., Ranjan, S., Raghavarao, K. (eds) Engineering Aspects of Food Quality and Safety. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-031-30683-9_1
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