Food engineering is a branch of engineering that applies principles of physical, biological, and chemical sciences to the design, development, and optimization of processes for the production, preservation, packaging, and distribution of food. It combines aspects of food science, mechanical engineering, chemical engineering, and industrial engineering to improve food safety, quality, and sustainability. Food engineers design systems and technologies that enhance food processing techniques such as heating, cooling, fermentation, and drying, while ensuring that food products meet safety standards and nutritional requirements. Key areas within food engineering include food safety, which ensures that food items are safe for consumption by minimizing contamination risks and adhering to safety regulations; quality control, which involves implementing procedures to enhance and maintain the overall quality, taste, texture, and appearance of food products; food preservation, which develops methods such as canning, freezing, and drying to extend shelf life while retaining nutritional value; and nutritional enhancement, which focuses on creating fortified and enriched food products to meet dietary needs and improve public health.