MIT College of Food Technology

Food Engineering

Food Engineering is a multidisciplinary department of applied physical science which combines science, processing and engineering education for food. Food Engineering includes the application of Agricultural Engineering, Mechanical Engineering and Chemical Engineering principles to food material. There is a wide role of this department in the Food Technology degree as it includes various courses related to Food Equipment, Packaging, Refrigeration and Freezing, Instrumentation and Process Control.
The department of Food Engineering is well equipped with various lab models such as heat exchangers, flow measuring devices, boilers, moisture measuring instruments, pressure measuring devices, bomb calorimeter, size reduction equipment’s.