Food Process Engineering is a scientific multidisciplinary field dealing with the development and refinement of food products for human and animal consumption. As a scientific discipline, Food Process Engineering encompasses the practical application of science to develop efficient industrial production, packaging, storage, and marketing of wholesome and convenient foods. Education in Food Process Engineering includes training in materials science [rheology, mass transfer properties, and thermal and electrical food properties] applied mathematics, quality control, engineering design of food process, and microbiological applications in food processing. Experts in Food Process Engineering work in academia, the public sector and industry with the primary role of assessing the problems concerning food production, food quality, process and plant design and food regulation.