Teaching Food Engineering for Food Science Students

1977 ◽  
Vol 20 (3) ◽  
pp. 0598-0600
Author(s):  
David R. Thompson
Keyword(s):  
Food Science ◽  
Science Students ◽  
Food Engineering

scholarly journals UNIVERSITY STUDENTS DEVELOPING IMAGINATIVE PROBLEM SOLVING SKILLS — THE CASE OF FOOD ENGINEERING

2018 ◽  
Author(s):  
José S. Torrecilla ◽  
Roberto Aguado ◽  
Antonio Tijero ◽  
Menta Ballesteros ◽  
Ana Moral ◽  
...  
Keyword(s):  
Problem Solving ◽  
University Students ◽  
Chemical Engineering ◽  
Science And Technology ◽  
Bachelor's Degree ◽  
Teaching Approach ◽  
Food Science ◽  
Problem Solving Skills ◽  
Food Engineering ◽  
Teaching Technique

In this summary, a teaching technique to learn relevant food engineering and chemical engineering concepts has been presented. This method has been tested experimentally for the last two years in a class which belongs to the Food Science and Technology Bachelor’s Degree in the Complutense University of Madrid in Spain, and it is based on the induction of complex concepts through comprehensive everyday examples. More than 90% of students have adequately been able to extrapolate the knowledge acquired to other technical fields. The application of this method has resulted in an increased rate of passing exams and classes, as well as a higher attendance percentage. And most importantly, the students are having fun while learning. Furthermore, this great experience has encouraged some students to collaborate in the development of this teaching approach.

scholarly journals Food Engineering within Sciences of Food

2012 ◽  
Vol 1 (2) ◽  
Author(s):  
Athanasios Kostaropoulos
Keyword(s):  
Science And Technology ◽  
Educational Systems ◽  
Food Science ◽  
Food Technology ◽  
Anglo Saxon ◽  
Food Engineering

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.

scholarly journals The Regulation of Food Science and Technology Professions in Europe

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Rui Costa ◽  
Sonja Smole Možina ◽  
Paola Pittia
Keyword(s):  
Higher Education ◽  
Professional Training ◽  
Science And Technology ◽  
Professional Associations ◽  
Food Science ◽  
Specific Information ◽  
Food Engineering ◽  
Public Servant ◽  
Wide Range ◽  
Food Technologist

The regulation of a profession is justified when it improves consumer protection and public health. Higher education food science and technology (FST) degrees, widely offered in many universities in Europe open to a wide range of jobs in the food sectors where the employees could cover different positions, roles and carry out diverse activities dealing with the food production and the quality and safety of the food products.This work reviews the state of the art of the FST regulated professions requiring higher education qualifications in the European countries. The research was carried out by collecting specific information on regulated professions by contacting unions, professional associations, public servant categories/professions, and by visiting national and EU websites.  The data collected for each regulated profession were: country, training/education required, date of implementation of regulation, professional training (if required), capability test (if required) and acts required by law to be signed by a regulated professional. Only professions that required a higher education diploma were included in this search.Few countries were found to have a regulated profession in FST, in particular: Food Engineering (Turkey), Food Technologist (Greece, Iceland, Italy and Slovenia), and Oenologist (Italy, Portugal and Spain). FST regulated professions in Europe are thus scarce and have a rather limited history. The Food Technologist in Italy and the Food Engineer in Turkey were found to be the only completely regulated professions found in Europe. Food and professional regulation have been evolved over the years and raised the debate on the regulation of FST professions. Academia as well as other policymakers has to further contribute to this discussion to keep high the standards for quality of education and training of the qualified workforce and professionals in the food sector.

Terahertz Imaging Applications in Agriculture and Food Engineering: A Review

2018 ◽  
Vol 61 (2) ◽  
pp. 411-424 ◽  
Author(s):  
Chen Wang ◽  
Jianyuan Qin ◽  
Wendao Xu ◽  
Min Chen ◽  
Lijuan Xie ◽  
...  
Keyword(s):  
Terahertz Spectroscopy ◽  
Terahertz Imaging ◽  
Imaging Systems ◽  
Food Science ◽  
Security Screening ◽  
Food Engineering ◽  
Material Evaluation ◽  
Terahertz Technology ◽  
Agriculture And Food ◽  
Food Safety And Quality

Abstract. Terahertz technology, including terahertz spectroscopy and terahertz imaging, is gaining increasing attention and plays an important role in various fields. With the development of terahertz sources and detectors in recent decades, terahertz imaging has been applied in many fields, including security screening, material evaluation, biomedicine, agriculture, and food science. However, progress has been comparatively slow in applying terahertz imaging to agriculture and food engineering. In this article, some commonly used terahertz imaging systems are summarized, and various applications of terahertz imaging in agriculture and food engineering are reviewed, including food safety and quality inspection, seed inspection, water content evaluation of plant leaves, and others. Challenges and the future outlook of terahertz imaging are also discussed. Keywords: Agriculture, Food, Instrumentation, Seed, Terahertz imaging.

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