In the development of food engineering, one of the many challenges is to employ modern tools and knowledge, such as computational materials science and nanotechnology, to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering study. New packaging materials and techniques are being developed to provide more protection to foods, and novel preservation technologies are emerging.

Additionally, process control and automation regularly appear among the top priorities identified in food engineering. Advanced monitoring and control systems are developed to facilitate automation and flexible food manufacturing. Furthermore, energy saving and minimization of environmental problems continue to be important food engineering issues, and significant progress is being made in waste management, efficient utilization of energy, and reduction of effluents and emissions in food production.

Typical topics include:

1. Advances in classical unit operations in engineering applied to food manufacturing
2. Progresses in the transport and storage of liquid and solid foods
3. Developments in heating, chilling and freezing of foods
4. Advanced mass transfer in foods
5. New chemical and biochemical aspects of food engineering and the use of kinetic analysis
6. New techniques in dehydration, thermal processing, non-thermal processing, extrusion, liquid food concentration, membrane processes and applications of membranes in food processing
7. Shelf-life, electronic indicators in inventory management, and sustainable technologies in food processing
8. Modern packaging, cleaning, and sanitation technologies

source : www.wikipedia.org