The Difficulty of Food Engineering

“Nine out of ten Food Science students would probably claim the Food Engineering course as the most difficult one in their undergraduate curriculum. Although part of the difficulty may be related to how food engineering is taught, much of the difficulty with food engineering stems from the nature of the material. It’s not necessarily that food engineering concepts are more difficult than other food science concepts, but food engineering is based on derivations of equations, and the quantitative manipulation of those equations to solve problems.”

Richard W. Hartel
Professor of Food Engineering
University of Wisconsin-Madison