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Food Safety and Quality Engineering

Application of engineering principles and technologies to ensure that food products are safe, nutritious, and of high quality throughout the entire food production process is the goal of food safety and quality engineering. Food science, engineering, microbiology, chemistry, and technology are all incorporated into this field to address a variety of issues pertaining to food quality and safety. In conclusion, sustainable food production practices, public health protection, and food security all depend on food safety and quality engineering. By applying designing standards and advancements, food makers and processors can create protected, great food items that meet administrative necessities and customer assumptions.

  •     Hazard analysis and critical control points [HACCP]
  •     Food quality assurance
  •     Food processing technologies
  •     Sanitation and hygiene
     
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