Food engineering refers to the engineering aspects of food production and processing.
Food engi is a very wide field of activities l.among its domain of knowledge and action are
• Design of machinery and processes to produce foods
• Design and implementation of food safety and preservation measures in the producton of foods.
• Biotechnological processes of food production
• Choices and design of food packaging materials.
• Quality control of food production
@foodengineeringworld

✅ Food microbiology
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage.
@foodengineeringworld

❇️ Minerals: their functions and good food sources
Minerals are needed to form body structures and regulate chemical reactions. They are taken up from the soil into plants and used by animals and people when they eat the plants. Like vitamins, minerals are needed in small amounts and do not provide energy. Also much like vitamins, minerals are required to regulate many body processes, such as heart beat, nerve response and reactions, blood clotting, fluid regulation and energy metabolism (release of energy from food). Minerals form part of the structure of bones, teeth, nails, muscles and red blood cells. Minerals cannot be broken down or changed by our bodies and are not destroyed by heat or air.

#minerals part1

🍏 @foodengineeringworld

❇️Each essential mineral is important and although some are needed in only small amounts, the body does not function properly unless all are supplied in sufficient amounts. Lack of any essential mineral can cause serious health problems and diseases.
❇️Calcium is essential for strong bones and teeth and is necessary for nerve and muscle functions. Foods rich in calcium are milk, yoghurt, cheeses, some small fishes with bones and leafy green vegetables.

#minerals part2

🍏 @foodengineeringworld

❇️ Iron carries oxygen through the body and is important for proper growth and development and resistance to infections. It is especially important for women during pregnancy and childbirth, and for infants and children. Food rich in iron are red meats, liver, fish, poultry and eggs.
❇️ Iodine is essential for normal growth, development and functioning of the brain and body. It is especially important for preventing mental retardation, brain damage and serious defects during pregnancy. Best sources of iodine are seafood, saltwater fish, seaweed and iodized salt.
❇️ Zinc helps keep cells strong, assists the immune system and is critical for normal growth and development. It is important for the proper functioning of the central nervous system and the brain, especially during infancy, childhood and pregnancy. Best sources of zinc are fish and shellfish, red meats and liver.

#minerals part3
🍏 @foodengineeringworld

💥 Vitamin C
በ ሽታን በቀላሉ ለመከላከል ከሚረዱን ንጥረገሮች አንዱ vitamin C ነው
vitamin C በ ሰውነታችን ውስጥ እንደ antioxidant ያገለግሉናል
የሰውነታችን immune system በማሳደግ በቀላሉ በበሽታ እንዳንጠቃ ስለ ሚረዱን ሁሌ Vitamin C በመመገብ እራሳችንን እንጠብቅ!
አሁን ደሞ ኮሮና ቫይረዝ በቀላሉ እንዳያጠቃን ከታች የተዘረዘሩትን የ vitamin C ምግቦችን እንመገብ ለወዳጅ ለ ጓደኛ share ያርጉልን!
• ብርቱካን/የብርቱካን ጭማቂ 🍊
• ሎሚ🍋
• ፓፓያ
• ቃሪያ 🌶
• ቲማቲም🍅
• strawberry 🍓
እውቀት ታላቁዋን ታከብራለች!
join us @foodengineeringworld

Join us @foodengineeringworld
# egg
Comment and suggestion @foodengbot

✅ Quality of food
The quality of a food product i.e,the characterstics properties that determine the degree of excellence,is a sum of the attributes contributing to the satsisfaction.
A food total quality reflects at least the following attributes
• Compatibility with the local or international food laws,regulations,and standards.
• Nutritional aspects
• Sensory attributes i.e color,size,form flavor and taste and rheological properties.
• Shelf life at specific storage condition
For many foods one of the most important quality criterion is freshness.
for more food related join us
👉 @foodengineeringworld👈
👉 @foodengineeringworld👈
comment and suggestion
Use our bot @foodengbot

✅ Food component
Foods are drived from plant material,carcasses of animals and single cell organisms. they are composed mainly of
👉Water
👉Carbohydrates
👉Lipids
👉Proteins and minerals are the main components that form the structure of and are responsible for the sensory and nutritional properties of foods. These main components serve as nutrients by supplying the human body with the necessary building materials and source of energy.
Other constituents present in lower quantities especially colorants,flavor compounds,vitamins,probiotics and additives also contribute to differnet aspects of food quality.

Join us 👉 @foodengineeringworld👈
👉 @foodengineeringworld👈

Thank you #farmers
@foodengineeringworld

✅Fruit beverages
@foodengineeringworld

We will see each of this #process in details

Comment and suggestion @foodengbot