Cracow, Poland

Food Engineering

Master's
Table of contents
Food Engineering study

Food Engineering at URK

Language: EnglishStudies in English
Subject area: agriculture, forestry and fishery, veterinary
Kind of studies: full-time studies

Test: Is Food Engineering the right fit for you?

Food Engineering test

Answer all the questions and check if Food Engineering is the right Master’s programme for you!

1. Do you want to deepen your knowledge in food processing and innovative technologies?

2. Are you interested in designing and improving food production systems?

3. Do you want to develop skills in food quality and safety management?

4. Are you ready to participate in research projects on new food materials and biotechnologies?

5. Will investing two more years in a Master’s degree increase your competitiveness in the food industry?

6. Do you want to specialise in sustainable food production and environmental protection?

7. Are you motivated to improve your engineering competences for work in international food companies?

8. Do you want to gain expertise in packaging, storage and logistics of food products?

9. Are you ready to work in interdisciplinary teams with technologists, engineers and biologists?

10. What motivates you most to pursue a Master’s degree in Food Engineering?

Definitions and quotes

Engineering
Engineering is the creative application of science, mathematical methods, and empirical evidence to the innovation, design, construction, operation and maintenance of structures, machines, materials, devices, systems, processes, and organizations. The discipline of engineering encompasses a broad range of more specialized fields of engineering, each with a more specific emphasis on particular areas of applied mathematics, applied science, and types of application. See glossary of engineering.
Food
Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.
Food Engineering
Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. Physics, chemistry, and mathematics are fundamental to understanding and engineering products and operations in the food industry.
Engineering
These experiences are not 'religious' in the ordinary sense. They are natural, and can be studied naturally. They are not 'ineffable' in the sense the sense of incommunicable by language. Maslow also came to believe that they are far commoner than one might expect, that many people tend to suppress them, to ignore them, and certain people seem actually afraid of them, as if they were somehow feminine, illogical, dangerous. 'One sees such attitudes more often in engineers, in mathematicians, in analytic philosophers, in book keepers and accountants, and generally in obsessional people'.
The peak experience tends to be a kind of bubbling-over of delight, a moment of pure happiness. 'For instance, a young mother scurrying around her kitchen and getting breakfast for her husband and young children. The sun was streaming in, the children clean and nicely dressed, were chattering as they ate. The husband was casually playing with the children: but as she looked at them she was suddenly so overwhelmed with their beauty and her great love for them, and her feeling of good fortune, that she went into a peak experience . . .
Colin Wilson in New Pathways In Psychology, p. 17
Engineering
Engineering is too important to wait for science.
Benoît Mandelbrot As quoted in "Fractal Finance" by Greg Phelan in Yale Economic Review (Fall 2005)
Food
Based on the safety and nutritional assessment you have conducted, it is our understanding that Monsanto has concluded that corn products derived from this new variety are not materially different in composition, safety, and other relevant parameters from corn currently on the market, and that the genetically modified corn does not raise issues that would require premarket review or approval by FDA...."
Food and Drug Administration as quoted by Jeffrey M. Smith in Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods

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