Biochemical engineers primarily focus on designing systems that will improve the production, processing, packaging, storage, and distribution of food. Some commonly processed foods include wheat, fruits, and milk, which undergo processes such as milling, dehydration, and pasteurization in order to become products that can be sold. There are three levels of food processing: primary, secondary, and tertiary. Primary food processing involves turning agricultural products into other products that can be turned into food; secondary food processing is the making of food from readily available ingredients, and tertiary food processing is the commercial production of ready-to eat or heat-and-serve foods. Drying, pickling, salting, and fermenting foods were some of the oldest food processing techniques used to preserve food by preventing yeasts, molds, and bacteria from spoiling. Methods for preserving food have evolved to meet current standards of food safety but still use the same processes as in the past. Biochemical engineers also work to improve the nutritional value of food products, such as golden rice, which was developed to prevent vitamin A deficiency in certain areas where this was an issue.
- Teacher: Dr.Gopal Solanke