Whois & Analysis for foodengineeringmag.com

Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries.

Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials.

Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services.

Physics, chemistry, and mathematics are fundamental to understanding and engineering products and operations in the food industry.

Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.

In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection.

The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.

The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health.

Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA.

All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory Hazard Analysis and Risk-based Preventive Controls (HARPC) plans.

Food packaging is packaging for food.

A package provides protection, tampering resistance, and special physical, chemical, or biological needs.

It may bear a nutrition facts label and other information about food being offered for sale.

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.

This includes a number of routines that should be followed to avoid potentially severe health hazards.

In this way food safety often overlaps with food defense to prevent harm to consumers.

The tracks within this line of thought are safety between industry and the market and then between the market and the consumer.

In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods.

In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.

The Food Industry is a complex, global collective of diverse businesses that supply most of the food consumed by the world population.

Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside of the scope of the modern food industry.