Food engineering, food chemistry, and food microbiology are the three disciplinary pillars governing the processing of value-added food products. Working together, these disciplines can revolutionize our current food system. Indeed, it is difficult to conceive of a food-related issue without consideration of all three fields.
Our focus is on food engineering, which is the application of physics to food systems and the physical attributes of food products. Food engineers have helped develop several advanced thermal (e.g., ohmic and microwave heating), nonthermal (e.g., high pressure and pulsed electric fields) technologies.
For example, meat and seafood processors utilize high-pressure processing to inactivate pathogens in meat and oysters.