Chemical engineers have a long history of innovation in the food industry, developing everything from better fertilizers to improved food packaging. Today, though, the business of food is on the cusp of transformation. Nascent technologies have created what one food company executive called a “white space for engineers” — uncharted territory with no template, no playbook, and endless opportunities to build something new.
Start-ups are growing meat in tanks, harnessing DNA-based technologies to improve food safety, and even automating food preparation. AIChE’s Food Engineering, Expansion and Development (FEED) Institute (www.aiche.org/FEED), launched in August 2021, is part of this effort, hosting conferences on food innovation, engineering, and safety...
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