ARS | Publication request: For Undergrads: a Food and Bioprocess Engineering Vision

Submitted to: Resource Engineering And Technology For A Sustainable World
Publication Acceptance Date: July 13, 2004
Publication Date: August 2, 2004
Publisher's URL: www.asae.org
Citation: Keener, K., Irudayaraj, J., Ngadi, M., Rosentrater, K.A., Payne, F. 2004. For Undergrads: A Food And Bioprocess Engineering Vision. Resource Engineering And Technology For A Sustainable World.

Technical Abstract: Food and bioprocess engineers work in a very dynamic and ever-changing landscape. The current ideas of today are the building blocks of tomorrow. The engine that drives change in the food industry is hinged on a complex set of factors including technical, social, environmental and economic, and offer challenges and opportunities for food and bioprocess engineers. People will always need safe and adequate foods and medicines. Food and bioprocess engineers will be needed to manage plants that produce these products, improve process efficiency, improve food safety, improve worker safety, and reduce environmental impact. Engineers who understand these areas will be in demand. Recent developments and increased complexity of biological and food processes may necessitate increased specialization for food and bioprocess engineering personnel. Unfortunately, there are currently few schools that prepare students with specialization at the undergraduate level. Students can be prepared for specialized career paths by conducting research, completing senior design projects, performing reviews on emerging technologies, or participating in internship or cooperative training programs. In any case, an individual's technical capabilities, interest, experience, and interpersonal skills are critical to selecting a successful career path. This article discusses new trends in food and bioprocess technologies, and specific skill sets needed by graduates to successfully compete for these food and bioprocess engineering jobs.