Food and biological process engineering
It is a broad field, with workers fulfilling a variety of roles ranging from design of food processing equipment to genetic modification of organisms.
Creating, processing, and storing food to support the world's population requires extensive interdisciplinary knowledge.
Food safety in particular requires biological study to understand the microorganisms involved and how they affect humans.
[5] However, insects are able to adapt to Bacillus thuringiensis strains, necessitating continued research to maintain disease-resistance.
An important task within the realm of food safety is the elimination of microorganisms responsible for food-borne illness.
Food and waterborne diseases still pose a serious health concern, with hundreds of outbreaks reported per year since 1971 in the United States alone.
[7] Several bacteria, such as E. coli, Clostridium botulinum, and Salmonella enterica, are well-known and are targeted for elimination via various industrial processes.
A primary mechanism that will be discussed in this article is heating of food products to kill microorganisms, as this has a millennia-long history and is still extensively used.
However, more recent mechanisms have been created such as application of ultraviolet light, high pressure, electric field, cold plasma, usage of ozone, and irradiation of food.
Pasteurization is used to kill microorganisms that could pose risks to consumers or shorten the shelf life of food products.
Done properly, this process will greatly extend the shelf life of food products and can allow them to be stored at room temperature.
After this, the temperature must be maintained long enough to kill microorganisms before the food product is cooled to prevent cooking.
Unlike heating, chilling does not destroy the enzymes and microorganisms but simply reduces their activity, which is effective as long as the temperature is maintained.
Refrigeration does slow spoilage in food and reduce the risk of bacterial growth, however, it does not improve the quality of the product.
Research into the potential utilization of ionizing irradiation for food preservation started in the 1940s as an extension of studies on the effect of radiation on living cells.
They offer several advantages such as delay of ripening and senescence of horticultural commodities, control of some biological processes such as rancidity, insects, bacteria and decay, among others.
It is also important to understand which organisms are involved in the decomposition of the waste products, and the byproducts that will be produced as a result of their activity.
Aerobic processes occur in the presence of oxygen, take organic matter as input, and produce water, carbon dioxide, nitrate, and new cell mass.
Understanding of all aspects of the system and how they interact with one another is important for developing efficient waste management plants and falls within the realm of biological engineering.
