Abstract
Food engineering plays a significant role in food production to achieve a high quality. Increasingly discriminating consumer taste has resulted in pressures to improve the flavor quality of food products at ever higher stages.These trends have created demand for food products that offer superior characteristics at the highest stages of food quality. Food production at such levels will require approaches based on new food engineering. This paper will seek to address the role of food engineering in improving quality in food production processes. The examples used to illustrate these issues will include the following: 1) a quantitative evaluation of the kneaded state of bread dough; 2) quantitative identification of factors influencing the intensity of retort sterilization; and 3) quantitative determination of flavor component dissipation during spray-drying. The importance of preventing global warming is becoming more important. The research of LCA which evaluates the environment burden from producing of food stuff, production process, consuming to dumping, become important. The Food Engineering must contribute to improve the efficiency of LCA.
