Ingeniaria cibaria

Ingeniaria cibaria est studium multidisciplinarium, quod microbiologiam, adhibitas scientias physicas, chemiam, et ingeniariam pro industriis cibariis aliisque coniungit. Ingeniaria cibaria principia ingeniariae agriculturalis, ingeniariae mechanicae, ingeniariaeque chemicae materiebus cibariis adhibenda amplectitur, sed non solum. Ingeniarii cibarii scientiam technologicamque in quaestuosa operum et ministeriorum productione et commercializatione necessariam praebent. Physica, chemia, et mathematica sunt disciplinae maximi momenti in operibus effectionibusque ad industriam cibariam intellegendam et efficiendam.

Fabrica panicea in Germania.

Fabrica casei premendi.

Escherichia coli (1 et 3) a Salmonella enterica (2 et 4) variis differentiis parvis distinguitur. Cognitio microbiologiae est res magni momenti inter ingeniarios cibarios.

Refractometer manualis ad indicem Brixianum fructuum metiendum adhibetur.

Ingeniaria cibaria variissimas agitationes comprehendit. Ingeniarii cibarii in productione cibaria, machinis cibariis, sarcinatio,^? fabrica elementorum, instrumentatione, et administratione conducuntur. Societates quae fabricas cibi producendi, societates consulendi, agenturas rectionis, societates medicamentorum, societatesque curae valetudinis designant et sustinent etiam ingeniarios cibarios conducunt. Inter agitationes ingeniariae cibariae plerumque sunt:

• opera medicamentaria;
• designatio et constructio rationum productionis cibi, rerum biologicarum, et drogarum;
• designatio et effectio systematum tractationis ramentorum quae circumiecta observant;
• subsidium venditionis et rerum technicarum fabricis fabricandi datum.

Nexus interni

• Biotechnologia
• Chemia cibaria
• Cosmetica
• Humphrey Davy
• Medicamenta
• Ludovicus Pasteur
• Rheologia cibaria
• Salus cibi
• Scientia cibaria
• Securitas cibaria
• Supplementa cibaria
• Technologia cibaria
• Antonius van Leeuwenhoek

Bibliographia

• Charm, Stanley E. 1978. The fundamentals of food engineering. Ed. 3a. Westport Connecicutae: AVI Publishing Company. ISBN 0870552783.
• Hartel, Richard W., T. A. Howell, Jr., et D. B. Hyslop, 1997. Math concepts for food engineering. Lancaster Pennsylvaniae: Technomic Publishing. ISBN 1566765641.
• Loncin, Marcel, et Richard Larry Merson. 1979. Food engineering, principles and selected applications. Novi Eboraci: Academic Press. ISBN 0124545505.
• Rao, M. A. 1999. Rheology of fluid and semisolid foods: principles and applications. Gaithersburg Terrae Mariae: Aspen Publishers. ISBN 0834212641.
• Rao, M. A., Syed H. Rizvi, Ashim K. Datta, et Jasim Ahmed, eds. 2014. Engineering properties of foods. Ed. 4a. Boca Raton Floridae: CRC Press, Taylor & Francis Group. ISBN 9781466556423.
• Singh, R. Paul, et Dennis R. Heldman. 2013. Introduction to Food Engineering. Ed. 5a. Academic Press. ISBN 978-0123985309. Google Books.
• Teixeira, José A., et António A. Vicente, eds. 2014. Engineering aspects of food biotechnology. Boca Raton Floridae: CRC Press. ISBN 9781439895450.
• Urwaye, Alan P. 2008. New food engineering research trends. Novi Eboraci: Nova Science Publishers. ISBN 9781600218972, ISBN 1600218970.
• Varzakas, Theodoros, et Constantina Tzia, eds. 2015. Food engineering handbook: Food process engineering. Boca Raton Floridae: CRC Press, Taylor & Francis Group. ISBN 9781482261660.

Nexus externi

• Institute of Food Technologists. The Society for Food Science and Technology.
• International Journal of Food Engineering.