Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

Yrjö H. Roos*, Peter J. Fryer, Dietrich Knorr, Heike P. Schuchmann, Karin Schroën, Maarten A I Schutyser, Gilles Trystram, Erich J. Windhab

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

38 Citations (Scopus)


A selection of Food Engineering research including food structure engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layer-by-layer interface engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for food applications. Future Food Engineering must provide solutions for sustainable food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made foods, sustainable use of resources and research at disciplinary interfaces. Modern food engineers contribute to innovations in food processing methods and utilization of structure–property relationships and reverse engineering principles for systematic use of information of consumer needs to process innovation. Food structure engineering, emulsion engineering, micro- and nanotechnologies, and sustainability of food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel food processes to be adapted by the food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.

Original languageEnglish
Pages (from-to)91-115
Number of pages25
JournalFood Engineering Reviews
Issue number2
Early online date3 Jun 2015
Publication statusPublished - Jun 2016


  • Dehydration
  • Education
  • Emulsion engineering
  • Food Engineering
  • Fractionation
  • Membrane separation
  • Novel processing
  • Sustainability

ASJC Scopus subject areas

  • Industrial and Manufacturing Engineering


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