Food Engineering is an engineering discipline that involves the processing of food, process optimization, development of new techniques, conducting economic feasibility studies, storage of food, extending shelf life, preserving nutritional value, increasing product variety, and ensuring that food reaches consumers in a healthy manner. This is achieved by utilizing fundamental sciences (natural sciences) and engineering sciences.

An individual aspiring to become a food engineer is expected to have a foundational background in fundamental sciences (physics, chemistry, biology, and mathematics). Additionally, they should possess the abilities to think analytically, work effectively in a team, conduct R&D activities, and continually update their knowledge and skills.