Losses at almost every stage of the food chain may be reduced by using appropriate packaging. Packaging refers to the technology and material for enclosing or protecting products for distribution, storage, sale, and use.
Food and beverage processing equipment use physical and chemical means to transform raw ingredients into prepared food and are used in the production of dairy, bakery, poultry, seafood, beverage and confectionery products.
Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialisation of food products and services. Food engineering is a multidisciplinary field combining microbiology, applied physical sciences, chemistry and engineering for food and related industries.
Food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods.
Formulation development for various sectors like home and personal care, pharmaceuticals, plastics, paints and coating, adhesives, food and beverages, agrochemicals, papers, textiles, constructions, inks, lubricants etc.