Food Engineering in the 21st Century 

In this video, Professor Niranjon presents his thoughts on what would be the Food Engineering in the 21st century. First, he presents the historical progress of the food engineering program. At present, food engineering is shaping different form as compared to earlier. He defines: “food engineering is about the process and product design using maths and quantitative methods”. Product design has to be complemented by process design otherwise product can not be made. Process design meant to realize a product in quantity, quality and efficiency, and it is the heat of food engineering design. Hence, food product realization engineering is at the core of food engineering. He explains that food engineering is about conceptual design and implementation, whereas food technology is the application and implementation. He also describes what curriculum should be in the food engineering program. He pointed out why young entrants find engineering subjects too dry and tedious, and we should show them the big picture of product realization so that they could enable why they are doing all the quantitative subjects. Finally, he explains the evolution of learning methods from conventional classroom and lab courses with design exercises until the progress of artificial intelligence. Therefore, food engineering programs should also incorporate evolving teaching and learning methods.
Professor Niranjan has been working at the University of Reading, UK for more than 35 years. He is a Fellow of the Institute of Food Science and Technology, a Past President of the International Society of Food Engineering, and an Editor-In-Chief of Food and Bioproducts Processing, and Editor of Scientific Reports. He is on the editorial board member in many food-related journals. I am not giving his prolific achievements rather appreciating his enormous support to the global food engineering profession. I am sure everyone as a food engineer is going to enjoy his talk.