Food Engineering is a branch of engineering that utilizes knowledge from basic sciences (natural sciences) and engineering sciences to process foods, optimize processes, develop new techniques, conduct economic feasibility studies, store foods, extend shelf life, preserve nutritional value, increase product variety, and ensure healthy consumption for consumers through effective practices. An individual aspiring to become a food engineer is expected to have a solid foundation in basic sciences (physics, chemistry, biology, and mathematics), along with the abilities to think analytically, collaborate effectively in teams, conduct R&D activities, and keep themselves updated with the latest developments in the field.