The fields of food science, agriculture, microbiology, chemistry, and engineering are all included in the broad area of food engineering. Food process engineering spans the full spectrum from obtaining raw food ingredients to processing them into food products to preserving, packing, and distributing the food products to the consumer market using thorough research methodologies, cutting-edge machinery, and complex procedures. And this applies to more than simply fresh food. It also encompasses the development and production of nutrient-dense goods in more palatable forms and packaging, such as superfood powder, tablets, oils, and other dietary supplements. This is true for substitutes like superfoods, which provide the same health advantages of fruits and vegetables in a form that is simpler to prepare and eat .There will be a significant growth in these employment in the upcoming years due to the enormous industry that is food engineering, particularly genetic food engineering, which is required to feed the expanding global population. In particular, as seen by the rising consumption of green food supplements and other more practical goods, a growing number of health-conscious consumers are searching for more practical ways to receive their recommended daily intake of nutrients. It also extends to nutritious substitutes like powdered supplements, oils, and other alternatives to food that has been farmed .

1. Food Engineering
April 27, 2023admin
“Food engineering is a scientific, academic, and professional field that interprets
and applies engineering, science, and math principles to the production,
handling, storage, conservation, control, packaging, and distribution of food
products .”
The fields of food science, agriculture, microbiology, chemistry, and
engineering are all included in the broad area of food engineering. Food
process engineering spans the full spectrum from obtaining raw food
ingredients to processing them into food products to preserving, packing, and
distributing the food products to the consumer market using thorough
research methodologies, cutting-edge machinery, and complex procedures.
And this applies to more than simply fresh food. It also encompasses the
development and production of nutrient-dense goods in more palatable forms
and packaging, such as superfood powder, tablets, oils, and other dietary
supplements. This is true for substitutes like superfoods, which provide the
same health advantages of fruits and vegetables in a form that is simpler to
prepare and eat .There will be a significant growth in these employment in the
upcoming years due to the enormous industry that is food engineering,
particularly genetic food engineering, which is required to feed the expanding

2. global population. In particular, as seen by the rising consumption of green
food supplements and other more practical goods, a growing number of
health-conscious consumers are searching for more practical ways to receive
their recommended daily intake of nutrients. It also extends to nutritious
substitutes like powdered supplements, oils, and other alternatives to food
that has been farmed .
One of the main goals of food engineering is to provide healthy, safe food for
consumption by humans and animals. In food processing factories,
specialised computerised technology is used to manage and prepare high-
quality raw materials. They can be used to make drinks, greens powder,
vitamins, and other products, or they can be combined with other raw
materials. To create various food items, processing involves extracting,
sorting, and blending food ingredients. The same procedure is used to make
goods like green powders, which are effective alternatives for real organic
food but don’t need as much labour as traditional meal preparations .
To reduce the possibility of food contamination and other hazards, the whole
food preparation process is carried out in hygienic circumstances. For a
longer shelf life once it reaches the market, the processed food may go
through a thermal heat treatment or a freezing procedure. The food must be
wrapped properly before being sent to the market. Depending on whether the
food goods are solid or liquid, several types of packaging are typically
employed. The correct packaging is crucial for protecting and safeguarding
food goods .
Types of Food Engineering
There are several types of Food Engineering:
1) Refigeration
Removing undesirable heat from one item, substance, or area and
transferring it to another is known as refrigeration, sometimes known as
chilling. The temperature can be lowered by removing heat, which can be
done using ice, snow, cooled water, or mechanical refrigeration .

3. Working Principle of Refrigerator
In a heat cycle, a refrigerant is a chemical that moves heat from one place to
another. When a refrigerant passes through food stored in a refrigerator, it
absorbs heat from those products and transfers it to an area with a lower
temperature.
Processes of Refigeration
There are 4 Processes of Refigeration:
Compressor, condenser, expansion device, and evaporator are the four main
parts of a refrigeration cycle. Between these four elements of the refrigerant
loop, refrigerant continues to be delivered.
Methods of refrigeration
Refrigeration for ice
Refrigerator using dry ice
Refrigeration using steam jets
Reducing the refrigeration

4. Refrigeration of liquids
Refrigeration by air
Four Basic Types of Refrigerators:
French Door
Side-By-Side
Bottom Freezer
Top Freezer
Formula of Refrigerator:
The coefficient of performance for a refrigerator is COP = Qlow/(-W).
Calculation information: (a) Qlow/(-W) = COP. (125)/5 J divided by (-W)
equals 24 J.
2) Evaporation
Evaporation is the process by which a substance transforms from a liquid to a
gaseous state below the boiling point; in particular, it is how liquid water
enters the atmosphere as water vapour throughout the water cycle. Examine
how water evaporates from the surface of the Earth to the atmosphere, where
it condenses to produce clouds. Examine how water evaporates from the
surface of the Earth to the atmosphere, where it condenses to produce
clouds.all videos related to this post. The humidity of the air is replenished via
evaporation, primarily from the seas and from plants. It plays a significant role
in the energy exchange that results in atmospheric motion, which in turn
affects weather and climate, in the Earth-atmosphere system.

5. When certain water molecules in a mass have enough kinetic energy to eject
themselves from the water surface, water is transferred from the Earth’s
surface to the atmosphere. Temperature (more particularly, the temperature
differential between the evaporating surface and the air), relative humidity,
wind speed, and solar radiation are the key elements influencing evaporation.
See also transpiration and vaporisation .vaporisation is the process by which
a material is transformed from its liquid or solid state into its gaseous (vapour)
state. Boiling is the term for the vaporisation process when circumstances
permit the creation of vapour bubbles within a liquid. Sublimation is the
process of directly converting a solid into a vapour. To cause vaporisation,
heat must be applied to a solid or liquid. Insufficient heat from the environment
may originate from the system itself in the form of a drop in temperature. The
cohesive forces that hold the atoms or molecules of a liquid or solid together
must be overcome in order to separate the atoms or molecules to produce the
vapour; the heat of vaporisation is a direct indicator of these forces.
Why does it occur?
Heat energy causes the bonds holding the water molecules together to fall
apart, which causes evaporation. On the stove, applying heat to liquid water is
what you do when you boil water. Steam is created when water changes from
a liquid form to a gaseous one (water vapour) due to the bonding being
broken by the additional heat.
Due to the thermal energy needed to evaporate the water, water evaporates
quickly at its boiling point (212° F, 100° C), but much more slowly at its
freezing point.Condensation is the reverse of evaporation. The transformation
of water vapour back into liquid water is known as condensation. When humid
air is cooled, like the surface of an ice-filled glass, condensation happens.
Evaporation Drives the Water Cycle
About 90% of the atmospheric moisture was caused by water evaporating
from oceans, seas, lakes, and rivers. (And as oceans cover more than 70% of
Earth’s surface, they significantly contribute to the total amount of water
evaporating into the atmosphere.) The remaining atmospheric moisture was
produced by plant transpiration and (a very small quantity) by sublimation.
On a global scale, the amount of water that evaporates is comparable to the
amount of water that falls as precipitation on Earth.
Geographical differences do exist, though. Over the oceans, evaporation is
more common than precipitation, although on land, precipitation often

6. outweighs evaporation. The majority of the ocean’s evaporating water returns
to the oceans as precipitation. The amount of water that is carried across land
and precipitated only makes up around 10% of the water that evaporates from
the seas. A water molecule stays around ten days in the atmosphere after it
has evaporated. Oceans would almost completely dry up if precipitation runoff
and groundwater flow from aquifers were not there.
What is evaporation class 3?
“Evaporation”
The conversion of water from a liquid to a gas. Solar energy drives
evaporation of water from the ocean. The evaporated water changes from a
liquid form into water vapor a gaseous form.
Condensation
The opposite of vaporisation is the condensation of a vapour into a liquid or a
solid, and during this process, heat must be transmitted from the condensing
vapour to the surroundings. This heat’s intensity is unique to the material and
is equivalent to the heat of vaporisation in terms of numbers. Observe also
sublimation and evaporation.
Distillation
Chemical Process
Distillation is the process of turning a liquid into a vapour, which is then
condensed back into a liquid state. The simplest illustration of it is when steam
from a kettle condenses into droplets of distilled water that are left on a cold
surface. Distillation can be used to separate two or more liquids with different
boiling points, such as the separation of petrol, kerosene, and lubricating oil
from crude oil, or to separate liquids from nonvolatile particles, as in the
separation of alcoholic beverages from fermented materials. Other industrial
uses include the desalination of seawater and the processing of chemicals like
formaldehyde and phenol.
Simple distillation is a general term for the vast majority of distillation
techniques used in business and laboratory research. A still or retort is used in
this fundamental procedure to heat the liquid, a condenser is used to cool the
vapour, and a receiver is used to collect the distillate. When a combination of
substances is heated, the most volatile or lowest boiling ingredient distils first,
followed by the others, or not at all. This simple device works very well to
separate liquids with vastly different boiling points and to purify a liquid
containing nonvolatile substances. The equipment is often composed of glass

7. for laboratory usage and joined together with corks, rubber bungs, or ground-
glass joints. Larger metal or ceramic equipment is used in industrial
applications because it is.
Because conventional distillation is ineffective for separating liquids whose
boiling points are near to one another, a technique known as fractional
distillation, or differential distillation, has been developed for some purposes,
such as the refining of petroleum. In this process, distillation vapours are
repeatedly condensed and revaporized in a vertical, insulated column. The
still heads, fractionating columns, and condensers that allow some of the
condensed vapour to be returned towards the still are particularly significant in
this regard. To enable just the most volatile material to travel in the form of
vapour to the receiver while returning the less volatile material as liquid
towards the still, the goal is to make the closest contact between rising vapour
and falling liquid.
How does Evaporation Cause Cooling?
 Natural cooling is brought on by evaporation. This is based on the idea
that matter must either receive or lose energy in order to alter its
condition. When matter molecules shift from a liquid to a gas, they need
energy to use their kinetic energy to overcome their potential energy.
The liquid absorbs this energy from its environment as a result.
 Depending on whether the energy is being transferred from the material
to its surroundings or vice versa, energy transfer often causes a rise or
decrease in the temperature of the substance. There are, however,
several exceptions to this rule.
 Phase transition does not produce detectable heat transfer, despite the
fact that the substance’s temperature rises during evaporation until the
boiling point is reached.
 Until they reach the boiling point, when they begin to start erupting from
the liquid and convert into vapour, the substance’s molecules constantly
absorb heat energy from the environment and cool it. The amount of
energy needed for this phase change is known as the latent heat of
vaporisation. The word “latent” means “hidden,” meaning that this heat
will not change the temperature reading on a thermometer until the
evaporation process is complete, when the entire liquid turns into
vapour.
Applications of Evaporative Cooling

8. 1. To keep our bodies cool, we perspire. Evaporation is what transpiration
ultimately is. Our body’s water evaporates, using energy in the process
and reducing our body temperature as a result.
2. In the summer, we dress in cotton. Since cotton is a powerful water
absorbent, it allows more perspiration to come into touch with the air,
promoting greater evaporation. We have a cooling effect when wearing
cotton clothing because of this.
3. To keep water cold, it is kept in earthenware containers. Similar to the
pores in cotton fabric, the pores in the earthen pot’s surface area allow
for greater evaporation.
4. On hot, dry days, an air cooler is more efficient. Evaporative cooling is
the fundamental idea that drives an air cooler’s operation. The
evaporation rate is higher on a hot, dry day when the temperature is
high and the humidity is low. Water transforms into vapour by absorbing
energy from the atmosphere. The air gets cooled as a result.
3) Packaging
“The covering that surrounds a consumer product and serves to keep it clean
and marketable while also serving to confine, identify, characterise, protect,
showcase, and promote it.”
The science, art, and technology of packaging involves confining or
safeguarding goods for distribution, storage, sale, and usage. The process of
creating, analysing, and designing packages is often referred to as packaging.
Packaging may be thought of as a well-organized system for setting up
products for sale, warehousing, transportation, and final usage. Packaging
helps to transport, protect, preserve, inform, and sell. It is completely
integrated into commercial, institutional, industrial, and personal use in many
nations.
Elements of Packaging
Colours, images, typography, and format are the four primary components of
packaging. These components tend to have a high recall rate and make it
easier for customers to relate to the brand.
Benefits of Packaging
 Packaging shields the item
 The product is protected from spoilage by packaging
 Packaging lowers expenses
 Packaging communicates

9.  Packaging promotes cleanliness
 Packaging equals savings
 Preventative measures include packaging
Most Important factor of Packaging
Your business should think about safety, sustainability, attractive design
components, and size when choosing packing materials in addition to price.
When used properly, main and secondary packaging components may
provide a positive customer experience.
Disadvantages of Packaging
 Compared to other methods of packing, heavier weight results in
greater shipping costs
 Less resilience to cracks, scratches, and heat stress than other
materials
 More flexible proportions than containers made of metal or plastic
 Shards or pieces of glass in food might pose major risks
4) Heat Transfer
Heat transfer is the term used to describe the movement of heat (thermal
energy) caused by temperature differences and the consequent distribution
and variations in temperature. The exchange of momentum, energy, and
mass through conduction, convection, and radiation is the focus of the study
of transport phenomena. Heat transfer is the term used to describe the
movement of heat (thermal energy) caused by temperature differences and
the consequent distribution and variations in temperature. The exchange of
momentum, energy, and mass through conduction, convection, and radiation
is the focus of the study of transport phenomena. Mathematical formulae can
be used to describe these processes.
These rules of momentum, energy, and mass conservation, along with
constitutive laws—relations that characterise both the conservation and flow
of the quantities involved in these phenomena—provide the foundation for
these formulations. Differential equations serve this function by providing the
most accurate description of the aforementioned rules and constitutive
relations. It is efficient to examine systems and forecast their behaviour by
solving these equations.
Heat Transfer – History

10. The second law of thermodynamics states that heat will always transfer from
hot objects to cold ones in the absence of any external work. Heat flow refers
to this method of heat transfer.
At the beginning of the nineteenth century, scientists assumed that all bodies
contained caloric, an invisible fluid that flowed from hot to cold objects. Some
of the characteristics given to calorie turned out to be in odds with reality (for
example, it had weight and couldn’t be generated or destroyed). For instance,
when we rub our hands together, both hands warm up even though they
started off at a colder temperature.
Types of Heat Transfer
There are three ways that heat transfer or heat flow can occur:
 Conduction
 Convection
 Radiation

11. Conduction
Fourier’s law is the cornerstone of conduction. Joseph Fourier developed a
comprehensive theory of heat conduction in 1822.
According to Fourier’s Law, the amount of heat flux (q) produced by thermal
conduction is exactly proportional to the size of the temperature gradient, and
the direction of heat flow is opposite to that of the gradient.
q=−kdTdx
Thermal conductivity, or k, is the name given to the proportionality constant
and has the dimensions WmK or JmsK.
A vector quantity is the heat flow. According to the equation above, q will be
positive, or flow in the positive x-direction, if temperature decreases with
spatial x vector.
q→=−k∇T

12. where the gradient is denoted by.
Another way to state Fourier’s law is in a straightforward scalar form:
L is the length of space along the direction of heat flow, while q and T are both
expressed as positive numbers.
When considering the gas molecules as tiny particles, it is easier to see why
gases have high heat conductivity.
By colliding with other molecules, molecules transfer their internal energy.
Low-temperature regions will absorb heat from hot molecules because they
have lesser internal thermal energy. This hypothetical example and the kinetic
theory of gases may be used to determine the thermal conductivity .
The formula T=23KNkB asserts that “for an ideal gas, the average molecular
kinetic energy is directly proportional to the absolute temperature.”5. The
thermal conductivity rises with the square of the temperature and is
independent of pressure.
In solid substance, heat transmission by conduction is simpler. Heat is
transferred by lattice vibrations in nonmetallic components (Phonon). Metals
have thermal conductivity that can be transported via phonons, but this is not
the primary way that heat is conducted.
Analogous definitions
Heat Transfer: Thermal conductivity (grad T) Heat Flux Density
Diffusion: Graduating from partial current density to (Diffusion coefficient),
Electric lead: Electric conductivity grad Uel = current density
Convection
Another type of heat transmission that especially affects fluids is convection.
Convection is the transfer of heat as a result of fluid motion. Different
circumstances may cause a heat-transporting fluid to migrate.
We may categorise convection as either forced or natural convection
depending on how the fluid motion is started. Warm fluid rises while cold fluid
falls owing to a difference in density; natural convection is created by the
buoyancy effects of a fluid with a variable temperature field that is under the

13. influence of gravity. A fluid is forced to flow by convection when it is moved by
an outside force, such as the wind, a fan, a pump, or a suction device.
As the name says, natural convection occurs all around us.
With forced convection, a variety of natural phenomena or man-made devices
can be the cause of the fluid flow around a body. Contrary to natural
convection, fluid motion does not happen as a result of the fluid from the
target body becoming heated. Forced convection may also be thought of as
the transfer of a solid into a fluid that causes fluid motion.
The fluid surrounds the body and creates a narrow, slower-moving zone
known as the boundary layer. This layer conducts heat, which is then carried
away and incorporated into the flow downstream.
Isaac Newton (1701) thought about the convection mechanism and proposed
the following straightforward formula for cooling:
T is the temperature of the incoming fluid, therefore dTbodydt=Tbody-T.
According to this statement, energy is moving away from the body1.
The following formula describes the steady-state version of Newton’s Law of
Cooling, which defines free convection:
Q = h (Tbody-T), where h is the coefficient of heat transfer. This coefficient
can be represented by a bar with the symbol h, which represents the average
over the body’s surface. The coefficient’s “local” values are shown by h
without a bar.
Radiation
No matter whether there is a medium between the two bodies or not, radiation
is the phenomena of energy transfer or propagation from one body to another.
In contrast, conduction or convection involve the transfer of heat through or
inside a body.
Electromagnetic radiation is continuously emitted by all bodies, whether they
are liquid or solid. The body’s properties as well as this energy flux’s intensity
are dependent on one another. The transfer of heat energy is particularly
described as thermal radiation, a kind of radiation. It is based on the body’s
surface features and body temperature.

14. In compared to convection and conduction, radiant heat transfer from
comparatively colder bodies that you may frequently come into touch with is
frequently overlooked. A stream of photons travelling in a wave-like pattern at
the speed of light and carrying energy can be compared to electromagnetic
radiation. Energy may travel in a vacuum, where there is no matter, via
electromagnetic radiation. The energy of the photons in various
electromagnetic radiations is used to categorise them. It is crucial to
remember that, according to the “wave-particle duality” of light, a photon’s
behaviour can either be that of a wave or a particle depending on its energy.
The range of all forms of electromagnetic radiation is known as the
electromagnetic (EM) spectrum.
Each instance of radiant radiation is connected with a wavelength () and a
frequency (v). The following equations can be used to represent the
relationship between EM radiative energy, wavelength, and frequency:
Energy is equal to Planck’s constant multiplied by the frequency, or
Planck’s constant (6,6260700401034Js) is used in the formula E=h.
The table below displays different shapes throughout a spectrum of
wavelengths. The range of thermal radiation is 0.1-1000 m.
5) Energy for Food Process
Between 50 and 100 MJ (megajoules) of energy are thought to be required for
manufacturing and packing a single kilogramme of retail food.
How Cells Obtain Energy from Food?
As we just saw, for cells to create and sustain the biological order that keeps
them alive, they need a steady flow of energy. Food molecules’ chemical
bonds, which act as the fuel for cells, are the source of this energy.
Particularly significant fuel molecules include sugars, which are gradually
converted to carbon dioxide (CO2) and water (Figure 2-69). In this part, we
outline the key processes involved in the catabolism, or breakdown, of sugars
and demonstrate how ATP, NADH, and other activated carrier molecules are
created in animal cells as a result. Since it accounts for the majority of energy
generation in most animal cells, we concentrate on glucose breakdown.
Additionally, fungi, many bacteria, and plants all use a very similar
mechanism. Various more compounds, such fatty acids.

15. Energy within Food and Agricultural Value Chains
Overview
The agriculture and food industry uses over 30% of the world’s energy. The
generation of agricultural inputs, agricultural production in the field, food
processing, transportation, marketing, and consumption are all energy-
intensive processes. Along agricultural value chains, primary agriculture uses
only approximately 20% of the world’s energy whereas food processing,
including transportation, consumes around 40%[1].
The FAO estimates that the sector globally emits 9.7 gigatons of greenhouse
gases, of which primary production is responsible for over two thirds [2]. Since
energy consumption and emission analyses rarely look at the food industry,
accurate comparable statistics are hard to come by.
Energy Consumption within Different Steps of the Value
Chain
Energy is used extensively and fossil fuels are largely reliant in every aspect
of food production. The two energy-intensive agricultural processes are
production and processing. This technical research addresses the particular
energy requirements for the value chains of rice, dairy, and vegetables.
Agricultural Production
This comprises direct inputs like fuel for tractors and tillage or electricity for
running irrigation systems, as well as indirect energy inputs like energy-
intensive synthetic fertilisers and insecticides used in agricultural output. Land
preparation, cultivation, harvesting, threshing, and irrigation are the broad
categories into which agricultural production may be classified.
Processing
The constantly expanding agro-industry has the difficulty of meeting its energy
demands within processing, particularly in emerging nations. For instance,
between 1993 and 2006, the installed capacity of the country’s fruit and
vegetable processing sector was doubled. The production of beverages, grain
mill and dairy products, as well as other foods like bakery goods, convenience
goods, cocoa goods, and salty snacks, requires the production of 5,300
kilotons of oil equivalent annually, which is used to power the Indian food
processing industry.
Washing, cleaning, cooking, chilling, extraction, pureeing, brewing, baking,
pasteurising, boiling, drying, and dehydration all need a significant amount of
energy. Approximately 50% of the energy used to produce food, such as
meat, fish, fruit, vegetables, and edible oil, is electrical energy.

16. Challenges to Increase Agricultural Productivity
It is challenging to boost the productivity of the agriculture and food business
in developing and emerging nations due to the diminishing availability of fossil
fuels, deteriorating or nonexistent energy infrastructure, and proportionally
rising energy prices. The agricultural business has grown increasingly
essential due to strong growth rates and rising export volumes in the quickly
developing emerging nations, where this issue is of global economic and
political relevance. In the processing of agricultural products, where there are
frequently no alternatives to expensive and inefficient diesel-powered
technologies or unsustainable wood combustion, the lack of access to reliable
and clean energy sources increasingly becomes a significant barrier to
development.
6) Food Safety
Key facts
 Food security, nutrition, and safety are all intertwined.

17.  Nearly 1 in 10 people worldwide, or 600 million, are expected to get sick
from eating contaminated food, and 420 000 people die as a result. This
results in the loss of 33 million DALYs, or years of good life.
 Unsafe food costs low- and middle-income nations US$ 110 billion
annually in lost productivity and medical costs.
 40% of foodborne illness deaths occur in children under the age of five,
which results in 125 000 deaths annually.
 Foodborne illnesses obstruct socioeconomic progress by taxing health
care systems and damaging international trade, tourism, and national
economies.
Overview
To sustain life and advance good health, it is essential to have access to
enough quantities of safe and nourishing food. More than 200 illnesses,
ranging from cancer to diarrhoea, are brought on by unsafe food that contains
dangerous germs, viruses, parasites, or chemical chemicals. Malnutrition and
illness spiral out of control as a result, especially impacting the elderly, the
sick, young children, and babies. To help assure food safety and better food
systems, effective cooperation between governments, producers, and
consumers is required.
Major foodborne illnesses and causes
Infectious or poisonous in nature, foodborne diseases are typically brought on
by bacteria, viruses, parasites, or chemicals that enter the body through
contaminated food. Chronic illnesses like cancer or acute poisoning can result
from chemical pollution. Numerous foodborne illnesses can cause permanent
impairment and even death. Here are some instances of food risks.
Bacteria
 Several of the most prevalent foodborne infections, including
Salmonella, Campylobacter, and enterohaemorrhagic Escherichia coli,
afflict millions of people every year, often with severe and deadly
consequences. Fever, headaches, nausea, vomiting, stomach
discomfort, and diarrhoea are some possible symptoms. Salmonellosis
outbreaks have been linked to foods including eggs, poultry, and other
items of an animal origin. Campylobacter foodborne cases are mostly
brought on by raw milk, raw or undercooked chicken, and drinking
water. Unpasteurized milk, undercooked meat, and tainted fresh
produce are all linked to enterohaemorrhagic Escherichia coli.

18.  Infections with listeria can cause a miscarriage in a pregnant woman or
the death of a newborn baby. Despite the relatively low incidence of the
disease, listeria infections are among the most dangerous foodborne
diseases due to their devastating and occasionally deadly health
effects, especially in young children, the elderly, and babies. Listeria
may develop at refrigerator temperatures and is present in
unpasteurized dairy products as well as a number of ready-to-eat items.
 People might become infected with Vibrio cholerae through tainted food
or water. Abdominal discomfort, vomiting, and a lot of watery diarrhoea
are possible symptoms. These conditions can cause severe dehydration
and even death. Cholera outbreaks have been linked to a variety of
foods, including shellfish, vegetables, rice, and millet gruel.
Viruses
Some viruses can spread through the eating of food. The symptoms of
norovirus, a major source of foodborne illnesses, include nausea, violent
vomiting, watery diarrhoea, and stomach discomfort. The hepatitis A virus can
also be transferred through food and can result in chronic liver disease. It
usually spreads through contaminated raw vegetables or raw seafood.
Parasites
Some parasites, like trematodes found in fish, can only spread through food.
Others, including tapeworms like Echinococcus species or Taenia species,
can spread to humans through food or close contact with animals. Other
parasites that can infect fresh vegetables include Ascaris, Cryptosporidium,
Entamoeba histolytica, and Giardia. They enter the food chain by water or
soil.
Prions
Prions are special in that they are connected to particular types of
neurodegenerative illness. Prions are infectious agents made of protein. BSE,
sometimes known as “mad cow disease,” is a prion illness that affects cattle
and is linked to variant Creutzfeldt-Jakob disease (vCJD) in humans. The
most likely method of transmission of the prion agent to humans is through the
consumption of meat products containing designated risk material, such as
brain tissue.
The Burden of Foodborne Diseases
Due to underreporting and the difficulty in establishing links between food
contamination and the subsequent sickness or death, the impact of foodborne
illnesses on public health and economies has frequently been

19. underestimated. The first-ever estimates of the disease burden caused by 31
foodborne agents (bacteria, viruses, parasites, toxins, and chemicals) at the
global and sub-regional levels were presented in the 2015 WHO report on the
estimates of the global burden of foodborne diseases, highlighting the
possibility of more than 600 million cases of foodborne illnesses and 420 000
fatalities each year. Children under the age of five bear a disproportionately
heavy burden of foodborne illnesses, which are most prevalent in low- and
middle-income nations.
The Evolving World and Food Safety
Food security and sustainable development are bolstered by reliable food
supply, which also promote international trade and tourism. The number of
individuals who purchase and consume food made in public settings has risen
due to urbanisation and changes in consumer behaviour. A longer and more
complicated global food chain is the outcome of the increased consumer
demand for a greater range of foods that has been sparked by globalisation.
Food safety is projected to be affected by climate change.
Due to these difficulties, food handlers and manufacturers are now more
accountable for ensuring food safety. Due to the rapidity and breadth of
product distribution, local crises can easily turn into global emergencies.
A Public Health Priority
Governments should prioritise food safety because they are essential in
creating legal and policy frameworks, setting up and executing efficient food
safety systems, and ensuring public health. Both consumers and food
handlers need to be aware of how to handle food safely and practise the
WHO Five Keys to Safer Food at home, at restaurants and in local markets.
Using the WHO Five Keys to Growing Safer Fruits and Vegetables, food
producers may cultivate fruits and vegetables without risk.
Reference
 https://en.wikipedia.org/wiki/Food_engineering#:~:text=Food%20engineering%20
is%20a%20scientific,and%20distribution%20of%20food%20products.
 https://fed.neduet.edu.pk/
 https://www.hec.gov.pk/english/services/universities/RevisedCurricula/Document
s/2012-2013/food-engineering%202012-13.pdf