Food (Biological Engineering)

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2019 Food Innovation and Engineering (FOODIE) Conference

December 8-10, 2019
The Food Innovation & Engineering Conference (FOODIE), hosted by AIChE’s Food, Pharmaceutical & Bioengineering Division (Division 15), will offer a chance for people from multiple disciplines (including food engineers, neurobiologists, physiologists, members of supply chain, and more, as well as chefs, restauranteurs, and foodies alike) to network and share ideas to improve the food world.

2019 Food Innovation and Engineering (FOODIE) Conference

December 8-10, 2019
The Food Innovation & Engineering Conference (FOODIE), hosted by AIChE’s Food, Pharmaceutical & Bioengineering Division (Division 15), will offer a chance for people from multiple disciplines (including food engineers, neurobiologists, physiologists, members of supply chain, and more, as well as chefs, restauranteurs, and foodies alike) to network and share ideas to improve the food world.

MMAIChE and Their Winning Brew

July 25, 2019

The AIChE Beer Brewing Competition is not only fun, but it has also proven a good way to energize local sections. It's also a way to help improve the next craft brew.

Singapore’s Food for Thought

July 23, 2019

Food waste is a problem most nations have yet to solve, but Singapore has taken a number of important steps others can learn from to make food waste more sustainable.

Modeling and Simulation in Food Engineering

Archived Webinar
Apr 3, 2019
Are you interested in understanding how to overcome challenges and difficulties in the food industry by utilizing multiphysics modeling? In just about every industry, modeling and simulation are...

The Good Food Institute: Doing a World of Good

In this episode of the Foundation’s Doing a World of Good podcast, you'll meet Allison Berke, Liz Specht, and Elliot Swartz of the Good Food Institute, and learn more about the development of plant-based and cell-based meat products.

Ice Cream Engineering

Archived Webinar
Aug 10, 2016
Ice cream is a multi-phase system. That means the engineering principles applied to making ice cream also apply to other industries, including pharmaceuticals, chemicals, and consumer products. This...

Introduction to Surfactants

Archived Webinar
Dec 9, 2015
This session is a basic introduction to the types of surfactants found in industry, their properties, and how those properties translate into improved performance in specific applications...

Cheers! The Chemistry of Wine

Archived Webinar
Feb 1, 2012
This webinar provides all the necessary information to fully appreciate this best companion of good food. It presents the history of wine as well as the chemical aspects of fermentation and of aging.

Molecular Gastronomy: The Science of Flavor

Archived Webinar
Oct 26, 2011
What gives food its flavor? What makes some foods taste really good while others can be mediocre or even disgusting? How far can science go in answering these and other questions that are so...

Tapping into the Chemistry of Beer and Brewing

Archived Webinar
Apr 6, 2011
This webinar puts the complexity of malting and brewing into readily accessible terms. Anyone interested in understanding the journey from grain, hops and yeast through to the world’s favorite...

A Better Burger

January 22, 2019

Join us for a detailed look into meat alternatives for a healthier environment.

Technical Entity Trends: A Better Burger

January
2019
Technical Entity Trends
Sean Liu
A wave of innovation from the biotech sphere has upended the typically traditional food industry. The meat sector is one area ripe for disruption. While meat is a cornerstone of the western diet — a way of eating that has grown in popularity around the globe — questions of ethics and sustainability have dogged the industry.

Technical Entity Trends: The Food Industry Responds to Consumer Demands

November
2018
Technical Entity Trends
Sean Liu
Consumers have grown used to having information at their fingertips, which has bred greater awareness about healthy eating and demand for transparency. The food industry must contend with global population growth that will require increased output,...

Is There a "Magic" Biomass Crop?

April 7, 2014

Dr. Shijie Liu of the State University of New York College of Environmental Science and Forestry presented a thoughtful overview of the biofuels evaluation protocol that was assembled and applied in The Manomet Report for the State of Massachusetts.

Arsenic: “King of Poisons” in Food and Water

May 15, 2013

For centuries, arsenic has been known to be a classic poison, causing deaths of many historic figures. While now just a murder-mystery cliché to many, arsenic is still actually causing harm, with dangerously high levels in food and water around the world.

Kitchen Biochemistry – Fermented Foods

3 Comments
September 18, 2012

Fermentation once provided a valuable method of preserving perishable items, providing nutritious food throughout the year. Read more about these wonderful biochemistry experiments (zymology) that eventually turned into delicacies around the world, thanks to sugar and strains of local bacteria and yeast.

Genetically Modified Crops

September
2005
Critical Issues
John Shave
Viewpoint #1 Regulate the Product, Not the Process by Gregory Conko Viewpoint #2 Not All Sugar & Spice

CEP: Profile - Engineering Flavors and Bridging Cultures

August
2012
Profile
As the winner of a February 2012 episode of the Food Network’s Cupcake Wars, Winnette McIntosh Ambrose, a National Institute of Health scientist specializing in vision research, demonstrated that inspired chemical engineers can succeed in any realm — when they bring the right ingredients to the mix.
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