• Achievements
• Innovators
• Frontiers

• Purification
• Safety
• Gentically Modified Foods

Chemical engineers have been instrumental in modifying plants to exhibit resistance to fungal infection. Photo by Department of Communication Services, North Carolina State University.

Tremendous strides have been made in the last century to improve the quality of the foods we eat. Yet every year millions of Americans are stricken by food-borne illnesses. In most developing countries people are at even greater risk.

Because many challenges remain, the chemical-engineering community continues to work on even more advanced techniques for purifying, sterilizing, and modifying the ingredients in the foods we eat.

Purification

Food purification during processing is essential to remove such contaminants as salts, metals, bacteria, fungi, and pathogens. Membrane-based separation systems, pioneered by chemical engineers, have now become the purification methods of choice for many food processors. Learn more >>

Safety

Contamination by microorganisms is the most common cause of food-borne illnesses and spoilage. Chemical engineers have been responsible for commercial-scale sterilization techniques, such as high temperatures, high pressures and vacuums, and preservatives. Now irradiation is used to kill microorganisms without sacrificing food quality, appearance, or nutritional value. Learn more >>

Genetic modification

The crossbreeding of plants over many generations was once required to produce foods with more desirable or enhanced traits. Now with techniques developed by chemical engineers, genetic materials can be quickly and precisely transferred from one organism to another. Among the results are stronger, more nutritional products. Learn more >>