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R. J. SIMPSON, Procesos Quimicos, Biotecnologicos y Ambientales, Univ. Tecnica Federico Santa Maria, Avenida España 1680, Valparaíso, 5632, Chile The defining activity of engineering is design. Engineering extensively employs analysis and science, but it employs them as a means to an end of producing something new. Engineers not only integrate analysis with synthesis, but also must do so within the constraints of time and money. They must reckon with other concerns such as health, safety, and environmental impact and political and social setting factors. Engineering is different from science. While scientists are primarily concerned with learning about things; engineers are problem-solvers with the goal of creating solutions. In other words, synthesis, not analysis, is the aim of engineering. Global food industries have to change continuously in response to the consumer demand for a great variety and higher quality at economically competitive price. The design and operation of the manufacturing system must rely on the sound engineering principles along with the understanding of the biological aspects of food. Because the required engineers need to work at the interface between food materials and engineering, so they must be knowledgeable in both disciplines. This mixture of engineering and food/biology is the distinguishing feature that makes Food Engineering unique among the engineering disciplines and provides the additional dimension of an understanding of life sciences. Due to the integration of engineering, physical and biological sciences as the background of food engineering program it is necessary to have a multidisciplinary staff. In addition, very diverse and complete laboratories to teach fundamental unit operations but also life sciences. A graduate in food engineering must have: a) a strong background in basic engineering and biological sciences, b) An understanding of the scope and range of problems encountered in food industries, and c) an ability to synthesize the information and apply it to design and problem solving.
Session 105, Multiple perspectives on food engineering education
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