![[Dept. of Food Science]](http://njaes.rutgers.edu/_common/images/subheads/foodscience.gif "[Dept. of Food Science]"){kind=small}
Food engineering involves food manufacturing, processing, packaging and preservation. In our department, research in food engineering spans over fundamental and applied areas. The fundamental research areas include fluid mechanics and mixing during extrusion, dough rheology, predicting diffusion of flavor compounds, understanding mechanism of expansion during extrusion, micro and macro structures of foods, baking and microwave processing, simultaneous heat and mass transfer during hybrid baking, and membrane-based technologies. Applied research areas include development of intelligent microwave oven, ice crystal size control during freezing, food processing during NASA's proposed mission to Mars, hot air jet impingement baking, health promotion through processed foods, food waste and by-product utilization, modified atmosphere packaging and smart packaging for microbial safety, novel food processing technologies including high pressure processing.
